Hot roast chicken
By VicentaLakin
Recipe Recommendations
- sanhuang chicken 1000g
- ginger powder 20g
- soy sauce 40g
- pepper powder 20g
- white pepper 10g
- oyster sauce 20g
- soy sauce 20g
- salt 40g
- cooking wine 20g
- white sugar 20g
- chili powder 20g
- honey a little
- vegetable oil a little
- slightly spicy
- roast
- several hours
- simple
Steps for Hot roast chicken
1
Three yellow chickens one by one。
2
Cut off the head and neck, claws and ass。
3
Cut the heart and liver out of the tummy。
4
The pickled sauce is all evenly distributed in the bowl。
5
Put the chicken in the bag and pour the pickles。
6
Wipe the whole chicken out. "There's some little bits of onions in there."
7
Hold tight。
8
And put a fresh bag in the freezer overnight. It'll taste better if you massage it
9
Take the pickled chicken out and cool it off on the grill the next day。
10
Dry the water on the chicken with the kitchen tissue。
11
And a thin layer of vegetable oil and a thin layer of honey。
12
Chicken wings and chicken legs are covered with tin paper to prevent roasting。
13
The oven is 200 degrees of preheated for 10 minutes, is placed in the lower oven for 40 minutes and is covered with tin paper to prevent roasted paste. ♪ Under the grill ♪
14
Bake the rear plate。
15
Tastes better while it's hot
16
The sweet, spicy chicken。
17
Let's eat