Ingredients: Sanhuang chicken 1, barbecue material 15g, roasted salt powder 20g, oyster sauce 1 spoon, salt according to personal taste, sugar 5g, honey 10g.
1. Prepare the ingredients, clean the Sanhuang chicken and stuff the chicken feet into the chicken belly.
2. Put the washed Sanhuang chicken into a stainless steel container, and pour the baked salt powder, oyster sauce, salt and sugar on the chicken.
3. Wear food gloves and massage gently to make the marinade completely absorbed.
4. Add barbecue materials and massage for a few minutes. Cover and refrigerate for 24 hours.
5. Put tin foil on the baking net, and then put the salted chicken on the baking net.
6. Steam in the oven for 200℃, preheat for 6 minutes, then put the baking tray at the bottom of the oven, select the stone cellar baking mode, the temperature is 200℃, and the time is 20 minutes.
7.20 minutes later, take out the baking tray, put on a piece of tin foil, and then brush it evenly with a layer of honey. Enter the bottom of the oven again and bake at 180 degrees for another 30 minutes.
8. Delicious roast chicken came out.