1. In a basin, add 1g of pepper, 1g of salt, 1g of chicken powder, 5g of chicken powder, 5g of salt, 5g of sugar, 10g of fresh ginger, and 20g of light soy sauce and mix well to form a marinade.

2. Take a free-range chicken (about 1500 grams) that has been free-range for about 160 days, slaughter and clean it, cut off the head of the chicken, wash it and wipe it with a cloth, put it in a basin, wash the chicken body with Shaoxing rice wine, and dry it.

To the purpose of preliminary elimination of differences.

3. Stuff 5 grams of angelica slices, 10 grams of scallops, 10 grams of wolfberry, 10 grams of red date slices, 15 grams of mushroom slices, 15 grams of ginger slices, and 20 grams of shredded onions from the opening of the abdominal cavity, and then spread evenly on the skin

Apply a layer of prepared marinade, brush each piece of tin foil with thin oil, sprinkle a little onion shreds on the bottom, place the chicken on top, wrap the tin foil tightly, and store in the refrigerator for 5 hours to fully absorb the flavor.

4. Before eating, start a fire in the kiln to preheat. When the temperature of the kiln rises to 350°C, put in the marinated chicken, close the oven door, and maintain this temperature for 25 minutes. Take it out when it is cooked.

This chicken cooking tool can be used in either an oven or an oven. If you have an oven at home, a commercial oven is best.