We partnered with Miki Mak from Miki's Food Archives to bring you salt baked chicken! For step by step images and instructions, head over to her website, link here.
Ingredients:
2 Chicken Leg
2 tsp GoodSalt
1 tbsp Shao Xing Hua Tiao Cooking Wine
1 tsp Sesame Oil
1/8 tsp White Pepper
1 tsp Grated Ginger
5 Red Dates, halved
3-4 slices Angelica Sinensis aka Dang Gui
1 tbsp Wolfberries
Method:
1. In a bowl, mix together all ingredients, cover with cling wrap, let marinate in the refrigerator for 6 hours or overnight.
1. In a bowl, mix together all ingredients, cover with cling wrap, let marinate in the refrigerator for 6 hours or overnight.
2. Remove the marinated chicken legs from the refrigerator, return to room temperature.
3. Place chicken on baking paper and wrap up. Use 2 sheets of baking paper to avoid leakage.
4. Bake in a preheated oven 180'C for 60-90 minutes. Serve warm with rice or porridge.