Miki Mak's Salt Baked Chicken With Dang Gui aka Angelica Sinensis

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.


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



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.
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