Roasted Dang Gui Chicken

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)

How to do it:

1. Mix the Tang Gui 当归 (Angelica Sinensis) powder together with salt.
2. Rub the powder all over the chicken, including under the skin and in the cavity.
3. Place all ingredients and chicken in a casserole and with a lid.
4. Cover or wrap with foil if you are using just a dish.
5. Roast for 1 1/2 hours at 190C.
6. Check for doneness; juices would run clear when the thickest part of the thigh is pierced with a metal skewer.
7. Remove the lid or foil, season with salt if need.
8. Baste the chicken with the soup sauce and continue to roast without covering the chicken for another 15 minutes to brown the skin.
9. Serve.