Titch
somebody shut me the fark up.
- Joined
- Nov 17, 2012
- Messages
- 14,262
- Reaction score
- 56,368
- Points
- 0
- Location
- South East Victoria Australia
Beggars Chicken, Titch's style.With his lovely.
My entry in the Signature Dish Throwdown.
For your enjoyment and mine.
Sides of tea Egg being made.
Soy,tea and five Spice .
HoiSin Pork and Vegetable stuffing.
Fried then Smoked for a few hours to lift the flavour.
Make up a Clay Dough of Salt Flour and water.
Roll out ready for the Chicken
Stuff the Chicken with the pork mix.
Rub with HoiSin Sauce,5 spice and Garlic
Double wrap in foil cover in salt dough mixture.
rub with very wet hands to seal the clay
Into the Kettle to set the dough
Hot cook 2.30 hours untill dough is rock hard and Chicken is assumed to be poached
Break open dough,yes really needs a hammer and is a wow to guests.
Please make this next picture our official entry to the Signature dish throwdown.
One more to show off.
thank you for looking in.
Join us here for fun and to showoff.
http://www.bbq-brethren.com/forum/showthread.php?t=155403
My entry in the Signature Dish Throwdown.
For your enjoyment and mine.
Sides of tea Egg being made.
Soy,tea and five Spice .
HoiSin Pork and Vegetable stuffing.
Fried then Smoked for a few hours to lift the flavour.
Make up a Clay Dough of Salt Flour and water.
Roll out ready for the Chicken
Stuff the Chicken with the pork mix.
Rub with HoiSin Sauce,5 spice and Garlic
Double wrap in foil cover in salt dough mixture.
rub with very wet hands to seal the clay
Into the Kettle to set the dough
Hot cook 2.30 hours untill dough is rock hard and Chicken is assumed to be poached
Break open dough,yes really needs a hammer and is a wow to guests.
Please make this next picture our official entry to the Signature dish throwdown.
One more to show off.
thank you for looking in.
Join us here for fun and to showoff.
http://www.bbq-brethren.com/forum/showthread.php?t=155403
