Black pepper chicken

By VicentaLakin

Black pepper chicken
A well-cooked chicken, freshly baked, even the bones are delicious. In addition to the delicious chicken, this chicken has a rather rich vegetable base beneath the chicken. Vegetables absorb the full amount of chicken gravy and taste it no less than chicken。

Recipe Recommendations

  • sanhuang chicken 2000g
  • salt appropriate amount
  • soy sauce appropriate amount
  • oyster sauce appropriate amount
  • barbecue sauce appropriate amount
  • Ground black pepper 5g
  • potatoes of 2
  • carrots of 2
  • onion of 2
  • tomatoes small amount
  • garlic one
  • Jiang 1 block
  • black pepper sauce appropriate amount

Steps for Black pepper chicken

  • 1
    Get ready for the material。
  • 2
    The chickens are washed and cut from the stomach to the stomach, the asphalt water is properly dryed, the skin skin is sharpened with black pepper shredded and sea salt, and the proper massage is covered up to a certain point。
  • 3
    Pumping, roasting and oil consumption, adding garlic petals and ginger tablets, and plastering them evenly and covering them for more than three hours (twisting them properly for taste)。
  • 4
    Potatoes and carrots are cut off when they go to the skin, the water is half ripe and the onions are cut big。
  • 5
    Add black pepper juice to the complementary vegetables and appropriate raw, oil-consuming, and mix them into deep dishes。
  • 6
    Picked chickens out and dry the surface and internal pickled juice and lay them on the surface of vegetables。
  • 7
    COUSSCO-750A SMART OVENS, PREHEAT 200 DEGREES IN ADVANCE AND PREHEAT, ROASTED IN A MID-LEVEL NET RACK, 30 MINUTES TO TURN WIND, 200 DEGREES, CONTINUED TO BAKE FOR 30 MINUTES FOR APPROXIMATELY ONE HOUR。

    • Black pepper chicken Make Tips

    1. Dry the water on the chicken when it is salted, so the skin will be thin. With sea salt and black pepper, proper massage is easier to taste. 2. Potatoes and carrots are more likely to be roasted and not to cut too much. 3. In the middle of the bakery, the vegetables should be properly turned to the bottom to make the roast more fully soft, and the whole taste is good by adding tin paper to the medium-term and later, by changing to hot wind, and by making the fats of the chicken skin particularly thin, while the meat is still fresh and fresh, with the smell of black pepper. 4. Because I use a carbs oven, the temperature and timing of the other ovens can be adjusted for disposal。

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