Seasoning:

Ginger 5g, green onion 10g, yellow rice wine 4g, white sugar 4g, soy sauce 5g, salt 4g, white vinegar 3g and maltose 20g.

The practice of roast chicken:

1. Wash the chicken, pick fine hair and hang it in the windward to dry.

2. Grind ginger into velvet and squeeze out the juice for later use.

3. Peel the onion and chop it for later use.

4. Put ginger juice and onion in a bowl, add sugar, soy sauce and fine salt and mix well, which will be used as the material to wrap the abdominal cavity of chicken.

5. Put the white vinegar, Shaoxing wine and caramel into a bowl and stir well. White vinegar and caramel are best put in a bowl first, and the bowl is stirred in boiling water. Caramel is easier to dissolve, and finally mixed with wine as a material to wrap chicken skin.

6. Dry the chicken until it is translucent, spread the chicken skin coating material all over the chicken body, and then hang it in a windy place until the coating is dry.

7. After the coating on the chicken is completely dried, put the coating on the abdominal cavity into the abdominal cavity and prepare for burning.

8. Add enough charcoal to the charcoal stove and burn it to red without smoking. Insert a fork or iron bar into the chicken, put it on the fire and bake it for about 23 cm, turning it constantly until the whole body is golden yellow.