Name: Chicken in a salty crust
Yield: 4 servings
Cuisine: Bake
Ingredients: 3.00 cm fresh ginger grated; 2.00 garlic cloves, crushed; 30.00 ml honey; 100.00 ml soy sauce; 5.00 ml freshly ground black pepper; 100.00 ml wine dry white; 4.00 chicken drumsticks or thighs; 600.00 g flour cake; 200.00 ml sea salt; 350.00 ml water

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Ingredients (10)

MARINADE

3.00 cm	fresh ginger — grated
2.00	garlic — cloves, crushed
30.00 ml	honey
100.00 ml	soy sauce
5.00 ml	freshly ground black pepper
100.00 ml	wine — dry white
4.00	chicken — drumsticks or thighs

(the crust is not meant to be eaten)

600.00 g	flour — cake
200.00 ml	sea salt
350.00 ml	water

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Method:

Preheat the oven to 180 ºC (350 ºF). Blend the ingredients for the marinade and marinate the chicken pieces for one hour. Mix the cake flour and salt in a mixing bowl. Add just enough water to form a stiff dough and knead until the dough is smooth and elastic. Divide the dough into four equal parts and roll each into a rectangle. Trim the edges. Place a portion of chicken on top of each rectangle and fold the ends to the centre and press firmly together. Place on a baking tray and bake for about 1 hour and 20 minutes or until the chicken is tender and done. Crack the crust open at mealtime. The crust serves only as an envelope in which to steam the chicken and seal in the heat and flavours.
Serves 4.