Roasted dang gui chicken

Main Dish
4 servings
20 min
30 min
Very Easy
A roasted chicken flavored with a special herb. Deliciously good.


Number of serving: 4
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)


  • 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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