Rub the chicken all over with the salt baked chicken seasoning and Chinese cooking wine.
Marinate for 30 mins - 1 hour for deeper flavour.
Place the ginger and dang gui inside the cavity of the chicken.
Lay out a large sheet of baking paper and wrap the chicken tightly, ensuring the parcel is well sealed.
Place the parcel into the air fryer basket. Ensure paper does not touch any heating elements.
Air fry at 180°C for 40 minutes.
Carefully open the parcel. Be cautious of the hot steam.
Serve the chicken with the broth collected at the bottom of the parcel.
