I. Materials

1 chicken, 50g potatoes, 50g onions, 4 mushrooms, 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp salt, 1/4 tsp pepper, 1 tbsp red wine, 1/2 tsp chili powder, 1 tsp honey, 1 tsp brown sugar, 1 big piece ginger, 2 cloves garlic

II. Practice

1. Chicken processed and rinsed (chicken mouth should be rinsed several times).

2. Chop off the head and feet as well as the chicken's butt, empty the guts and rinse.

3. Shred ginger, mince garlic and mix with other seasonings.

4. Spread evenly over the chicken.

5. Rub the seasoning in the stomach of the chicken as well.

6. Then put the chicken and the sauce together in a plastic bag and marinate in the refrigerator for one day, taking out and turning it halfway through for better and even flavoring.

7. Take out the marinated chicken, wash and peel the onions and potatoes, and clean the mushrooms.

8. Cut into small pieces and marinate the potatoes, onions and mushrooms in the chicken marinade for 15 minutes.

9. Stuff the vegetables into the chicken belly.

10. And seal with toothpicks.

11. Place in a tinfoil-lined baking dish and wrap a circle of tinfoil around the wing tips and leg bones.

12. Preheat the oven to 200 degrees Celsius and cook for 80 minutes on both high and low heat, turning once halfway through the cooking process (it is best to turn on the hot air circulation, so that the baking is more evenly distributed).