a.k.a. Beggar's Chicken
This ancient dish, which originated in China, is prepared by wrapping chicken in clumps of mud or soft dough made from wheat flour and then cooking it over fire. It was a poor man's (or beggar's) food.
But a story is told that an emperor who happened to taste it took a fancy to this poor man's food and had it cooked in the palace, eventually becoming his favorite dish. With the addition of some herbal and fancy concoction fit for an emperor, the dish was baked in an oven for hours, and became the Emperor Chicken.
I speak not as a big cook but as a non-cook with a big appetite, which we call in my family the Chong palate.
True to this tag, JR came home from Singapore with a luggage half-filled with packed marinades of all kinds, one of which is for Emperor Chicken.
So to the kitchen he went, and with the enthusiastic help of Ate Vi, our resident empress and chef, he whipped up (by adding some herbs freshly picked from our garden) one of the most delicious chicken recipes a food beggar like me has ever tasted.