This is another of our favourite chicken dish. I use my Sharp Water Oven to do this. As usual, the chicken turned out succulent. And we love the aroma when we open the cover. :)
Perviously, I did not add water, Gou Qi Zi 枸杞子 (Wolfberries) and Hong Zao 红枣 (Red Dates) when I roast the Chicken. There will still be some liquid at the end of the roasting. I call that Chicken Dang Gui 当归 (Angelica Sinensis) Essence :P It's really thick.
I wanted more sauce so we can dip the chicken meat with, so I add in some water when roasting the chicken. On top of that, I added some wolfberries and red dates to make the sauce sweeter. I also add in a few pieces of Chuan Gong 川芎 (Szechwan Lovage Rhizome) for the aroma.
If you use to making Dang Gui Chicken Soup, try roasting it for a change.
Ingredients:
- 1 Chicken, cleaned
- 500ml Hot water
- 1/2 teaspoon Salt
- 1 tablespoon Chinese Cooking Wine
- 10g Dang Gui 当归 (Angelica Sinensis), grind into powder
- 10g Gou Qi Zi 枸杞子 (Wolfberries)
- 6 Hong Zao 红枣 (Red Dates)
- 3g Chuan Gong 川芎 (Szechwan Lovage Rhizome)
- Mix the Tang Gui 当归 (Angelica Sinensis) powder together with salt.
- Rub the powder all over the chicken, including under the skin and in the cavity.
- Place all ingredients and chicken in a casserole and with a lid.
- Cover or wrap with foil if you are using just a dish.
- Roast for 1 1/2 hours at 190C.
- Check for doneness; juices would run clear when the thickest part of the thigh is pierced with a metal skewer.
- Remove the lid or foil, season with salt if need.
- Baste the chicken with the soup sauce and continue to roast without covering the chicken for another 15 minutes to brown the skin.
- Serve.
I love roasted chicken with herbs! I normally use a packet of bah kut teh herbs, soak them in shaoxing wine overnight, rub the liquid all over the chicken and stuff the herbs inside the cavity and roast it. yum yum!
ReplyDeleteReally a nice looking dish!
ReplyDeleteThis looks very tasty. Somehow it reminds me of the 子包鸡; I have always enjoyed the sauce that comes with it.
ReplyDeleteDear WokkingMum,
ReplyDeleteI love ur blog!! it saves me a lot when its my turn to cook for the family =D
all ur dishes are so yummy!
yummy! I really like how you translate the Chinese ingredients into English so I can show the Chinese word to my husband next time he3 orders food from Chinatown!!
ReplyDeleteYummy....mouthwatering photo..i wanna check this out next time...i was wondering about the ingredients...it is very hard to find...nevertheless i found a great site www.myethnicworld.com where i can get gammut of food products from around the world.
ReplyDeleteslurp slurp!
ReplyDeleteHi wokkingmum,
ReplyDeleteTried this recipe out on Fri - the soup turns out great but my chicken doesn't turn out as brown as yours? Rather, it looks more but steamed chicken? Any suggestions? Thanks.