The pickling method is as follows:

1. Wash half a chicken, put it in a fresh-keeping box, punch a few holes with a knife, add a proper amount of barbecue sauce and yellow wine, and fully massage. Barbecue sauce is powder, which should have been diluted with water. I used wine. It is easier to massage with fresh-keeping bags, and it won't get your hands dirty. (The proportion of barbecue material is different according to the amount of meat, depending on the back of the bag).

2. Add Jiang Mo to continue the massage, cover the fresh-keeping box, and marinate in the refrigerator for more than three hours. I marinated for one night, and the taste was more full. If there is no barbecue material, you can add salt, soy sauce and a little honey and other favorite seasonings for pickling, or you can just use barbecue material for convenience.

3. spread potato chips in the baking tray, put the chicken with the stomach up first, brush the chicken and potatoes again with the remaining pickling juice, and sprinkle with appropriate amount of vanilla powder, which can enhance the fragrance.

4. Bake in the oven at 21 degrees for 15 minutes, take it out, turn it over, brush the pickling juice again, and continue baking for 2 minutes.