soy

All about soy All about soy For centuries, people in Asia have valued the importance of soy beans and soy foods in their diets. Here are our findings and...
article topics   tofu soy
Chocolate Mousse With Fresh Berries - SUSAN ANDERSON, HEART FOUNDATION AUSTRALIA Chocolate Mousse With Fresh Berries - SUSAN ANDERSON, HEART FOUNDATION AUSTRALIA
article topics   {"collection":[{"code":"3035954e-b08c-4307-9af2-a23c0100d671" "heading":null "sortOrder":0 "text":"1. Place unsifted flour and salt into bowl; mix well. Gradually mix in water mixing to a firm dough. Use hands to mix dough; a little extra water may be needed. Do not have dough too soft or it will be hard to handle.\u000d\u000a2. Place two very large sheets of aluminium foil on to table brush top sheet of aluminium foil well with extra oil. Place chicken in middle of aluminium foil. Place roughly chopped shallots sugar peeled and sliced ginger soy sauce sherry water and five spice powder into bowl; mix well. Rub chicken all over with extra soy sauce then rub with the 2 tablespoons of oil rubbing well into skin. Pull skin at neck end down under chicken tuck wing tips under chicken and over neck skin. Carefully pour soy sauce mixture into chicken cavity holding chicken up slightly so that no sauce runs out. Secure end of chicken with small skewer. Wrap aluminium foil around chicken securing like a parcel.\u000d\u000a3. Roll out dough to approximately 1cm (1\/2 in) in thickness so that it will completely encase chicken. Fold dough over chicken pressing edges together; press ends together.\u000d\u000a4. Place chicken into lightly oiled baking dish. With wet fingers smooth out all joins making sure that there are no holes in pastry or steam will escape. Bake at 220°C for 1 hour. Reduce heat to moderately slow cook further 3 hours. Remove chicken from oven break open pastry clay with mallet or hammer remove from around chicken. Lift foil-wrapped chicken on to serving plate carefully remove foil.\u000d\u000a"}]}
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