Preparation
2 pints of well-flavoured game stock (made from carcass and meat of any game available)
1 onion, diced, 2 small carrots, diced
2 stalks celery, sliced
1 bay leaf, 1 spring of thyme,
3-4 springs of parsley, tied together
1 level tablespoon red currant or other sharp jelly
1 small glass port (or sherry)
3-4 oz diced cooked game (if available)
a dash of lemon juice
Garnish
1 level tablespoon chopped parsley
fried bread croutons.

1. Put stock into a soup pot, having first skimmed off the fat. Add the herbs and diced raw vegetables, and cook these in the simmering stock until they are tender. Avoid boiling the soup as this makes the stock cloudy. Add the red currant or other sharp jelly, and let dissolve. Remove herbs and add port (or sherry) and the diced cooked game if available. Heat through. Season to taste, and add a dash of lemon juice.
2. Sprinkle with chopped parsley, and serve with fried bread croutons.

Times given here are for a 650-watt oven. Decrease time by 15- seconds per minute for a 700-watt oven. Increase time by 20 seconds per minutes for a 500-watt oven.
KCAL 2800
SERVES 8

Ingredients
1 chicken, about 1½ kg (3 1/3 lb.)
2 teaspoons five-spice powder
2 teaspoons ginger juice
greaseproof paper
newspaper
3 kg (6½ lb.) kitchen salt (the kind obtained in bulk in the market, not too coarse)

Preparation: Wash, clean and dry chicken thoroughly with kitchen paper. Rub inside with five-spice powder and ginger juice. Wrap chicken in greaseproof paper, making sure there are 2 layers covering chicken. Tape or tie up with raffia into a parcel. Cover with a thick layer of salt and newspaper. Half-fill a large casserole with salt, making a depression for chicken to sit on salt. Cover with more salt till chicken is encased. Cover with a lid 9you may need to use an inverted plastic bowl). Make sure there are no gaps between lid and casserole: use masking tape to seal edges if necessary.

Preparation
Steam in the microwave oven for 22 minutes on Medium (70%). Stand chicken in salt for 10 minutes, covering with foil to allot it to cook further in its own heat. Remove chicken carefully salt and cut into serving-size pieces. Serve with chili and garlic sauce and rice cooked in chicken stock.

Note: you may also steam the chicken without a casserole
by wrapping in many layers of newspaper.