Oven-baked chicken
When the days get shorter and the cold creeps into our bones, our bodies need one thing above all else: warmth, nourishment, and stability. In traditional Chinese medicine (TCM), winter is the time when we should preserve our yang and consciously strengthen our qi. Slow-cooked dishes from the oven are ideal for this—they warm us from the inside, are easily digestible, and deeply nourishing.
Gentle cooking in the oven not only creates a wonderfully aromatic family meal – it also becomes a powerful meal that supports the immune system, digestion, and vitality during the cold season.
PREPARATIONS
15 min preparation time
75–90 min cooking time in the oven
INGREDIENTS
- 1 whole chicken (approx. 1.2–1.5 kg) or 4 chicken thighs
- 2–3 carrots
- 1 parsnip or celeriac
- 2–3 slices of huang qi*
- 2 da zao*
- 4–5 slices of fresh ginger
- approx. 200 ml water
- Olive oil
- Salt to taste
* Available directly in our shop.
INSTRUCTIONS
Peel the vegetables and cut them into large pieces. Place the carrots and parsnips (or celeriac) in a large ovenproof dish and spread them out evenly. Pat the chicken dry, rub it with a little olive oil and lightly salt it all over. Then place it on top of the prepared vegetables.
Arrange the huang qi slices, da zao, and ginger slices around the chicken so that they can release their aroma and warming effect into the meat and vegetables during cooking. Pour the water into the dish – there should be a little liquid at the bottom to keep everything juicy.
Cover the baking dish well with a lid or aluminum foil and cook in a preheated oven at 180 °C for about 60 minutes. Then remove the cover and roast the chicken uncovered for another 15 to 30 minutes until it is golden brown and crispy. Allow the chicken to rest briefly before serving so that the juices can distribute throughout the meat.
