Ingredients: 1,g of chicken

Seasoning:

5g of ginger, 1g of green onion, 4g of yellow rice wine, 4g of white sugar, 5g of soy sauce, 4g of salt, 3g of white vinegar and 2g of maltose

Practice of roast chicken:

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

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

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

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

5. put the white vinegar, Shaoxing wine and caramel in a bowl, and mix them. White vinegar and caramel are best placed in a bowl first, and the bowl is stirred in boiling water. The caramel is easier to dissolve, and finally mixed with wine as a material for coating chicken skin.

6. air-dry the chicken body until it is half-transparent, spread the chicken skin coating material all over the outside of the chicken body, and then hang it in the windward and blow it until the coating is dry.

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

8. Add enough charcoal in the charcoal stove until it is red and no smoke is emitted. Insert a fork or iron into the chicken, put it on the fire for about 23 cm, and keep turning until the whole body is golden brown.