Roast chicken stove

Ingredients: Sanhuang chicken 1, two leeks, ginger 1, five garlic, 50g soy sauce, 2 tablespoons oyster sauce, 30g honey, lemon juice 10g and 5g pepper.

Specific practices

1, clean Sanhuang chicken, chop off chicken feet and chicken ass, and split it from the belly.

2. poke some small eyes on the chicken with a toothpick to facilitate the taste. Especially where there is more meat under chicken thighs and wings or where it is difficult to bake.

3. Prepare shallots, shredded ginger and sliced garlic, and prepare half a fresh lemon.

4, 50 grams of soy sauce, soy sauce 10 grams, 2 tablespoons of oyster sauce, 30 grams of honey, drop lemon juice 10 grams, and mix well with onion, ginger and garlic for later use.

5. Knead the processed chicken in the sauce, marinate for at least four hours, massage a few times in the middle, and taste quickly.

6. Preheat the oven to 180℃, put the chicken on the baking net, put the baking tray on the bottom layer, put a piece of oily paper on the baking tray, and suck up the grease dripping from the roast chicken.

7. After baking for ten minutes, the surface of chicken skin begins to be colored. Turn the chicken upside down and bake it for 20 minutes.

8. Finally, take the chicken out, brush a layer of seasoning juice on the chicken skin, then brush a layer of honey, sprinkle with white sesame seeds, and continue roasting for 10 minute.