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. |
