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
Oyster Sauce With Dried Scallop
12 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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