Sanhuang chicken 1 piece, two chives, ginger 1 piece, five garlic, 50g soy sauce10g soy sauce, 2 tablespoons oyster sauce, 30g honey, 0g lemon juice10g, 5g pepper.
Specific practices
1, Sanhuang chicken clean, chop off chicken feet and chicken buttocks, and split it from the stomach.
2. Poke some small eyes on the chicken with a toothpick to facilitate the taste. Especially in places where there is more meat in chicken thighs and under chicken wings or where it is difficult to bake.
3. Prepare shallots, shred ginger, slice garlic, and prepare half a fresh lemon.
4. 50g of light soy sauce,10g of light soy sauce, 2 tablespoons of oyster sauce, 30g of honey, drip10g of lemon juice, and mix well with onion, ginger and garlic.
5. Put the processed chicken into the sauce and rub it, marinate it for at least four hours, and massage it several times in the middle for quick taste.
6. Preheat the oven 180℃, put the chicken on the baking net, put the baking tray on the bottom layer, and put a piece of oil paper on the baking tray to pick up the grease dripping from the roast chicken.
7. After baking for ten minutes, the surface of the chicken skin begins to be colored. Turn the chicken over and bake it with its stomach facing up for 20 minutes.
8. Finally, take the chicken out, brush a layer of seasoning juice on the chicken skin, then brush a layer of honey and sprinkle with white sesame seeds. Continue baking 10 minutes.
Adding lemon juice to seasoning juice can remove fishy smell and enhance fragrance. If you don't want to make your own sauce, you can also buy ready-made Orleans marinade to marinate it, which is more convenient. The longer it takes to marinate, the more delicious it will be. If there is enough time, it can be marinated in a fresh-keeping bag for one day.