Roasted dang gui chicken

Ingredients

• 1 Chicken cleaned
• 500 ml Hot water
• 1/2 teaspoon Salt
• 1 tablespoon Chinese Cooking Wine
• 10 g Dang Gui (Angelica Sinensis), grind into powder
• 10 g Gou Qi Zi (Wolfberries)
• 6 Hong Zao (Red Dates)
• 3 g Chuan Gong (Szechwan Lovage Rhizome)

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Preparation

• Mix the Tang Gui (Angelica Sinensis) powder together with salt. Rub the powder all over the chicken, including under the skin and in the cavity.
• Place all ingredients and chicken in a casserole and with a lid. Cover or wrap with foil if you are using just a dish.
• Roast for 1 1/2 hours at 190°C. Check for doneness; juices would run clear when the thickest part of the thigh is pierced with a metal skewer.
• Remove the lid or foil, season with salt if need.
  
• Baste the chicken with the soup sauce and continue to roast without covering the chicken for another 15 minutes to brown the skin.

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