Baked Boneless Dang Gui Chicken with Wolfberries
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Baked Boneless Dang Gui Chicken with Wolfberries

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Level

intermediate
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Cooking

18 min
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Preparation

20 min
Ingredients
Servings
2
Boneless Chicken Leg
500 g
Dang Gui
(toasted & pounded into powder)
1
GOLDEN CHEF Premium 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
Sugar
1 tsp
Cooking Oil
2 tsp
Chicken Powder
(optional)
1 tsp
How to cook
Step 1
  • Score the back of the chicken and set aside.
Step 2
  • In a large mixing bowl, add all ingredients except the chicken, spinach and wolfberries. Mix evenly.
Step 3
  • Add the chicken and coat evenly. Set aside and allow it to marinate for 15 minutes.
Step 4
  • Place the marinated chicken on greaseproof paper on a baking tray. Bake in the oven at 180 °C for 12 to 15 minutes.
Step 5
  • Increase the heat to 220 °C and continue to bake for 2 to 3 minutes.
Step 6
  • In a pot of boiling water, blanch the spinach leaves with 1 tsp of sugar, ½ tsp of salt and 1 tsp of oil.
Step 7
  • 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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