Baked Boneless Dang Gui Chicken with Wolfberries
Level
intermediate
Cooking
18 min
Preparation
20 min
Ingredients
Servings
2
Boneless Chicken Leg | 500 g |
Dang Gui toasted & pounded into powder | 1 |
Oyster Sauce With Dried Scallop | 1 1⁄2 tbsp |
Fresh Spinach Leaves | 100 g |
Dried Orange Peel toasted & ground into powder | 1 |
Wolfberries pre-soaked in chinese wine | 10 |
Cornflour | 1 tsp |
Chicken Powder optional | 1 tsp |
Cooking Oil | 2 tsp |
Sugar | 1 tsp |
How to cook
Prepare chicken
- Score the back of the chicken and set aside.
- In a large mixing bowl, add all ingredients except the chicken, spinach and wolfberries. Mix evenly.
- Add the chicken and coat evenly.
- Set aside and allow it to marinate for 15 minutes.
Start cooking
- Place the marinated chicken on greaseproof paper on a baking tray.
- Bake in the oven at 180°C for 12-15 minutes.
- Increase the heat to 220°C and continue to bake for 2-3 minutes.
- In a pot of boiling water, blanch the spinach leaves with sugar, salt and cooking oil.
- Place the blanched spinach leaves on a serving plate and the baked chicken on top of it.
- Drizzle some juice from the baking tray and garnish with soaked wolfberries.
- Ready to serve.
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