Directions

To Prep

1. Rub salt and pepper onto chicken and sit in fridge to marinade for 30 mins.
2. Preheat oven to 180°C.
3. Get 2 sheets of 55cm x 40cm baking paper, place on top of each other. Fold a 40cm side together, about 1cm wide for 5 times, to secure both sheets together to make a large sheet.
4. Place the combined baking paper over a large deep bowl that fits the chicken.

To Make Dough

1. In a large bowl, mix the salt and ½ of water until dissolved. Add in the flour and mix well, adding water just enough to form a dough. Rest covered for 30 mins.

To Cook

1. In a small pot, add the water, codonopsis, solomon’s-seal, angelica root, dates and goji berries, bring to boil and simmer for 5 mins. Add in the remaining filling ingredients, mix well and remove from heat. Let cool.
2. Remove the Chinese herbs and insert into the chicken cavity, then place the chicken in the lined bowl. Pour the stock over the chicken. Seal the baking paper to make a parcel.
3. Roll the dough into a ½cm-thick circle, then wrap and cover the whole parcel. Place onto a tray.
4. Bake in oven at 180°C for 2 hrs.
5. Being mindful of hot steam, using kitchen scissors to cut open the crust and discard the dough. Plate with paper parcel or transfer chicken and gravy to a serving bowl immediately. Serve warm.