This is a very simple dish, and the adapted recipe is easy to prepare at home. If you’re feeling ambitious, cut leaf shapes out of additional pastry and make a lotus flower design on top.
Wine suggestions: Of four wines tried with this dish, the favorite was the Baron Philippe de Rothschild 1997 Graves, followed closely by a white Burgundy, the Prosper Maufoux 1997 Santenay Blanc. Try it, too, with an off-dry rosé.
- 1 whole chicken, about 3 1/2 pounds
- 4 teaspoons soybean paste
- 2 teaspoons rosé
- 1 ounce diced dry scallions
- 1/2 ounce diced lemongrass
- 1/2 ounce chopped cilantro
- 2 teaspoons salt
- 1/2 teaspoon white pepper
- 1 sheet puff pastry dough
Rinse and dry the chicken, removing any contents from the cavity. Heat oven to 350 F. In a small bowl, mix together the soybean paste, rosé, scallions, lemongrass and cilantro. Place the mixture inside the chicken. Rub the skin of the chicken with the salt and pepper. Wrap the chicken in the pastry dough with the edges meeting under the chicken, if you plan to decorate the top, or gather the dough in a paper-bag effect on top. Place the dough-wrapped chicken in a baking pan and bake for 1 hour 15 minutes.