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:
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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.

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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!