Sanhuang chicken? : 1 only
ingredients
Soy sauce: 8
Soy sauce: 4
Lemon? ：9
Honey? ：5
Turmeric powder: 1
Onion: 3
Garlic: 3
Fuel consumption: 5
Dried citronella: 15
Sugar: 12
Ginger? ：6
Salt: 5
Specific steps of roast chicken with crispy outside and tender inside.
first step
Prepare materials
Second step
Slice ginger, cut onion, wrap garlic, squeeze half lemon, and dice the skin.
Third step
Rub salt in the chicken's belly, not much, just rub it evenly. Put 2g of citronella, onion, ginger and garlic into the chicken's stomach, and seal the chicken's bottom with a toothpick (lemon peel can be inserted at both ends of the toothpick, so it doesn't have to be loose).
Fourth step
Mix soy sauce, soy sauce, oyster sauce, sugar syrup, lemon juice, 2g citronella, turmeric powder and rice wine.
Step five
Put the chicken into the mixture of 4 and massage for 5 minutes.
Step 6
Prepare a plastic bag, put the chicken in it, then pour the mixture of 4 into it, and squeeze the air in the bag as clean as possible, so that the bag becomes a semi-sealed state, which is convenient for eating.
Step 7
Refrigerate for at least 12 hours, and if it can be refrigerated for 24 hours, it is best. After cold storage for 1 day, take out the chicken, remove the seasoning from the chicken, mix a spoonful of soy sauce with honey, brush it on the chicken with a brush, and air-dry it for1-15 minutes. Wrap the tips of chicken wings and the roots of chicken legs in tin foil to avoid burning.
Step 8
Preheat the oven at 200 degrees, and bake it for 20 minutes with hot air and rotating gear. When the oven is turned to 170 degrees, roast the chicken for another 30 minutes. If the chicken is 700g, roast it for 50 minutes is enough. For every increase of 100g, it is necessary to increase the appearance of 10 minutes (so the selected chicken,
More details
knack for cooking
It's easy to bake the chicken wing tips and chicken leg joints first. It's best to wrap them in tin foil. If the half of the package is too hot, wrap it in advance.