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Salt Baked Chicken With Dang Gui aka Angelica Sinensis 当归盐焗鸡



Cooked this nutritious Salt Baked Chicken for the family using simple ingredients, seasoned with GoodSalt, a low sodium iodized salt that tastes like regular salt. Glad that everyone loves it without noticing the change in the salt content! 




The sodium content in GoodSalt is replaced by essential minerals such as Potassium, Magnesium, Lysine and Iodine. 

  • Potassium: Important to heart, digestive, and muscle functions
  • Magnesium: Helps regulate blood pressure
  • Iodine & Lysine: Supports brain cell development

This powerful combination of minerals helps to protect users from LVH salt damage, maintain cardiac rhythm and lowers blood pressure. 

When switching to GoodSalt, there's no need to re-measure, you can use GoodSalt in replacement of regular salt in your daily cooking, gram to gram! 


📣 Stand a chance to win $20 NTUC vouchers and a #goodsalt gift pack! Simply head over to @imilifestylesg and do the following:


👉🏻Follow IMI Lifestyle Facebook page

👉🏻Tag 3 friends in the post

👉🏻Like and Share the post

👉🏻Comment with 2 dishes that GoodSalt can be used in


Winners will be announced on IMI Lifestyle Facebook page on 4 Nov 2020. Winners will be selected only based on Facebook entries. Good luck! 🌟




Ingredients:
中文食谱:请在网页的右边点击Translate,然后选择中文翻译

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



If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!


Method:

1. In a bowl, mix together all ingredients, c
over 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.

If you like my recipe, click hereLIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!








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