Sanhuang Chicken (net: eviscerated, decapitated, pawed and neck removed):1000g

Salt: 20g.

Sugar: 10g

Cumin powder: 1g

Pepper: 1g

Ginger powder: 2g

Chicken essence: 2g

Cooking wine 30 grams

Soy sauce 10g

Shredded ginger: 5g

Onion: 30 grams

Pepper: 20 capsules

Fragrant leaves: 5 pieces

Illicium verum: 1

Delicious golden roast chicken?

Fully and evenly mixing salt, sugar, cumin powder, pepper powder, ginger powder and chicken essence, and smearing the mixed powder inside and outside the Sanhuang chicken;

Put Sanhuang chicken into a thick fresh-keeping bag (put more thin ones), pour cooking wine and soy sauce into Sanhuang chicken, tighten the mouth of the fresh-keeping bag and keep shaking until the whole chicken is colored;

Put the chicken back in its original place and put it in the refrigerator for more than 2 hours, which will be more delicious overnight;

Before roasting 1 hour or more, take out the frozen chicken, remove the fresh-keeping bag, and hang Sanhuang chicken to drain water for about 1 hour;

Mix shredded ginger, shredded onion, pepper, fragrant leaves, star anise and other seasonings, put them into Sanhuang chicken, and then sew the chicken belly with bamboo sticks to avoid the seasoning falling out when turning;

Preheat oven 170℃ for 5 minutes;

Fix the Sanhuang chicken on the rotating frame of the oven, set the temperature to 150 degrees, and start to rotate the roast chicken for 40 minutes.