Ingredients
-
1000g chicken
-
carrots
-
cucumber
-
sweet soybean paste
-
seasoning
-
soy sauce
-
light soy sauce
-
salt
-
cooking wine
-
aniseed powder
-
cinnamon
-
sand ginger
-
dried orange peel
-
licorice powder
-
bay leaves
-
lanxangia tsaoko
-
Sichuan pepper
-
white sugar
-
chicken powder
-
cooking wine
Directions
Tips:
- In Step 3, rinse off excess seasoning but not all seasonings. In this way, it evenly spread the flavor over the chicken and prevent too salty.
- Make soy sauce is dry before putting in the oven. It is the key to make skin tender and aromatic.
- When slicing the chicken, you can slice both meat and skin, because meat contains more juice that makes dishes yummy.
Steps
|
1
Done
5 minutes
|
Remove chicken organs and cut off its feet. Wash and clean. Set aside. |
|
2
Done
60 minutes
|
Mix well all seasonings (except soy sauce and cooking oil). Evenly rub on the chicken. Make seasoning covers both outside and inside. Marinade for 60 minutes. |
|
3
Done
10 minutes
|
Rinse with water to remove excess seasonings. Then pour 80 ℃ water over chicken to make the skin slightly cooked and tight. |
|
4
Done
20 minutes
|
Pour or rub soy sauce on the chicken, then put it at a ventilated place to blow until dry. You can use an electronic fan if you want to spend less time. |
|
5
Done
25 minutes
|
Preheat the oven to 210 degrees. Hook the chicken and put it into the oven. Roast for 25 minutes. |
|
6
Done
5 minutes
|
Remove from oven. Let it cool down, then pour on hot oil to make chicken skin crispy. |
|
7
Done
5 minutes
|
Slice chicken skin. Serve with cucumber slices, carrot slices, and sweet soybean paste. |
