Salted Ginseng Chicken recipe by chef l i s a l e o n g Ingredients: 材料 1 whole chicken (about 1.5 kg), fat trimmed (Season chicken with 2 tbsp ginger juice, 2tbsp Chinese cooking wine (optional), 1 tbsp chicken seasoning power, 11/2 tsp brown sugar, 1 tbsp spice salt (Wu Xiang Yim), 1 tsp sesame oil & 1 tbsp soy sauce). Let the chicken stand in a cool, airy place until the skin is dry to the touch, about 2 hours. Smoke Ingredients (A) 煙焗料 2 piece dried smoked mushroom cut into shreds 2 tbsp smoked Ginseng root 1 teaspoon Sar Geung powder (dried ginger powder) 3/4 tbsp spice salt 1/2 tsp smoke liquid Savoury Ginger Sauce: (Mix together) 4 tablespoon minced fresh ginger add in 1teaspoon salt mix in 4 tablespoon hot peanut oil and a tsp chicken powder Method: 盐焗鸡 MC32F606TCT SAMSUNG Microwave Oven 1. Wash and rub chicken with chicken marinade mix ingredients thoroughly. Marinate for about 2 hours in the fridge. Tuck wings under the body. Rub the roasted salt inside and underneath the skin of the seasoned chicken and tuck wings under the body. Stuff the smoked mushroom, Yong Sum roots and salt into cavity enclosing the cavity opening with a bamboo skewer. 2. Arrange Chicken onto the microwave dish and microwave over HIGH mode for 8 mins. 3. Then transfer the microwave chicken onto the LOW rack. Bake the chicken using the CONVECTION mode. Sprinkle spice salt all over the chicken before baking. 4. Press the CONVECTION button, press once or more times to set temperature to 180C. Set the baking time to 20 minutes by turning the DIAL KNOB. 5. When the baking has finished, the oven will beep and flash. “O” four times. (To check for current temperature of oven, cavity, press FAST PREHEAT button. 6. Sprinkle the baked chicken all over with a dash of spice salt and return to the oven, bake on for further 10 to 15 minutes until the chicken is well golden brown. Once done, tent the baked chicken loosely with aluminum foil to keep the chicken warm. Let rest for 10 minutes before carving. Serve & Enjoy!