Materials Preparation

One Sanshuang chicken about 1.2kg? 30g of soy sauce? 10g of cooking wine? 3g of salt? 2g of black pepper? 10g of ginger? 10g of oyster sauce? 10g of butter? 10g of honey?

Method of Preparation

1. Clean the chicken, cut off the head and claws, put all the ingredients except butter and honey into a container;

2. Put on gloves and spread the seasoning evenly on the surface of the whole chicken, then massage for 5 minutes, cover with plastic wrap and put it in the refrigerator to marinate for 12 hours;

3. Take out the marinated chicken, blot the surface with kitchen paper, then put the chicken on the grill;

4. Tie up the opening of the chicken's abdomen with a toothpick, and then wrap the tips of the chicken wings with tinfoil;

5. Make the dipping sauce, melt the butter over water, and stir with the honey;

6. Set the steam oven to steam bake at 180 degrees Celsius, add water, and at the end of the preheating period, put the grill rack on the second tier, and the first tier on a baking sheet to catch the oil, and bake the chicken with the breasts partially facing upwards for 30 minutes, take out of the grill rack, and use a wool brush to brush an even layer of honey-butter mixture over the surface of the chicken. Brush the top of the chicken with an even layer of the honey-butter mixture;

7. Place the grill back on the second tier with the back of the chicken facing up, then continue to grill for another 5 minutes, remove from the oven.

One bite, the fresh flavor of the sauce and the aroma of the chicken blended together, the skin smooth and tender meat and juicy, so tempting roast chicken.