Click here to read more of the legendary story. However, there are actually quite a number of versions for this particular dish these days. For my personal opinion, since this is a dish made by a beggar, then it should be something simple without any complicated ingredients. Please read on to find out more.
1 free range chicken (kampung chicken)
The abovementioned spice mixed per bird
4 slices dang gui / angelica root
4 TB brandy or Chinese rice wine
1 pce Lotus leaf
a double layer greaseproof paper
1-1/2 cup coarse salt
800gm all purpose flour
**I used 1 kg flour mixed with 600ml water (but too thick for small bird). So, I suggested the above given measurement.
(1) soak lotus leaf for about 2 hours or till totally softened then washed & pat dry. On the other hand, soak dang gui slices into brandy or rice wine.
(2) marinade chicken with the ready mixed spice then set aside to rest for an hour at room temperature.
(4) when ready, wrap chicken with lotus leaf then follow by the second wrap, with greaseproof paper. (as picture shown below) Of course, don't forget to add in the Chinese wine mixture into the chicken core.
(8) finally, bake at preheated oven 200'C for an hour and 180'C for another hour, but mine I baked at 220'C for the first 60 minutes then 200'C for the following 60 minutes.