Easy Paper-Wrapped Salt Baked Herbal Chicken 纸包药材盐焗鸡

Been a long while since I last cooked this comforting and nourishing Salt Baked Herbal Chicken. This is the kind of dish that fills the kitchen with a gentle herbal aroma. Simple seasoning, no complicated steps, just letting the chicken slowly bake and absorb all the goodness from the herbs. Love how tender, juicy and naturally flavourful it turns out every time.

Ingredients:
中文食谱：请在网页的右边点击Translate, 然后选择中文翻译

½ Chicken

2 tsp Salt (or enough to rub all over the chicken)

1 tsp Light Soy Sauce

1 tbsp Shao Xing Hua Tiao Cooking Wine

1 tsp Sesame Oil

⅛ tsp White Pepper

1 tsp Corn Flour

Herbs：

6 Red Dates, halved

6 slices Angelica Sinensis (Dang Gui 当归 , rehydrated)

6 slices Codonopsis Root (Dang Shen 党参, rehydrated)

1 tbsp Wolfberries

Notes：

• No added oil needed - the chicken releases its own juices while baking.

• Best enjoyed with plain rice to soak up the herbal juices.

• Soak Dang Gui and Dang Shen until rehydrated. Reserve the soaking water.

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Rub the chicken thoroughly with salt, light soy sauce, Shao Xing wine, sesame oil, white pepper and corn flour. Marinate overnight in the fridge for best flavour.

2. When ready to cook, combine the chicken with red dates, Dang Gui, Dang Shen, wolfberries, and a little of the reserved herbal soaking water.

3. Wrap the chicken tightly in baking paper. Let the chicken return to room temperature before baking.

4. Bake at 180°C for 90 minutes (longer if the chicken is bigger). Remove from the oven and let it rest for 15 minutes before unwrapping and serving. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to favourite my pages if you wish to see my post on your news feed. 

Enjoy!

Curry Shakshuka 咖喱北非蛋【一锅到底美味早午餐】

Shakshuka is one of those dishes I keep coming back to whenever I want something comforting, fuss-free, and full of flavour. Traditionally made with eggs poached in a rich tomato and pepper sauce, this version adds my favourite twist ~ curry flavour! 🌶️✨

The curry brings extra aroma to the dish, making it perfect for slow mornings, brunch at home, or even a simple dinner when you don’t feel like cooking multiple dishes. Everything comes together in one pan, and the best part? You’ll want plenty of bread to mop up every last bit of sauce.

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

1 small Red Pepper/ Capsicum 

2 tbsp Onion

100g Tomato Paste

250g Chicken Broth

1/2 tbsp Sugar

1/2 cube Curry Roux (or use curry paste, add to taste)

2pcs Ham 

2 Eggs

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 
如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Heat some oil in the pan, sauté the onion and red pepper, and season with salt and pepper. 

2. Add sauce, curry roux and broth, simmer until the sauce has slightly thickened. 

I'm using Song Cho 16cm frypan, a multi-ply stainless steel pan without chemical coating. 

For more information about the product, visit Song Cho e-shop for details.

3. Add ham and eggs, cover the pan and cook until the egg whites are set but yolks are still runny (or to your liking). Serve immediately with warm bread. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my posts on your news feed. 

Enjoy!