1. Chop the whole chicken into two, cut off the buttocks, scrape the skin repeatedly with a knife to make it cleaner, and use a clean toothpick to poke some small holes evenly on the chicken.

2. Prepare the marinating container, cut onion and ginger, pour in sweet soy sauce, teriyaki sauce, light soy sauce, salt, and add water. Visual inspection should be enough to cover two-thirds of the chicken.

3. Put the chicken into the container where the sauce has been prepared, repeatedly apply the sauce on the chicken with your hands, and marinate in the refrigerator for 3-4 hours. The longer the time, the more flavorful it will be.

4. Take out the chicken half an hour before preparing to roast it, put it in front of the window to air dry, and use a clean paper towel to absorb the sauce juice.

5. Preheat the oven to 200 degrees for 5 minutes. Place the chicken in a baking pan, brush an even layer of oil on the surface of the chicken, put it in the oven, bake for 20 minutes, take it out and apply another layer of oil.

6. Pick out the onion and ginger from the marinated chicken sauce, pour the remaining sauce into the pot, heat, thicken it into a thick sauce and serve.

7. Take out the chicken after baking for 40 minutes, brush an even layer of the thick sauce you just prepared, and put it in the oven again.

8. Bake for an hour, remove from the pan, chop into small pieces, and pour the remaining sauce.