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.
