1. Wash the broilers and control the moisture;
2. Cut from the middle part of the belly;
3. Put the chicken in the food bag with the abdomen facing up;
4. Mix the soy sauce, tomato sauce, cooking wine, sugar, oyster sauce, and garlic paste together, and stir evenly;
5. Pour the marinade into the chicken belly;
6. Wear disposable gloves and dipped in the marinade to massage the chicken;
7. The chicken is covered with marinade inside and outside;
8. The food bag is drained of air, and the opening is tightened. In order to prevent the marinade from flowing out, you can put another food bag and put it in the refrigerator to marinate overnight. If you have time, you can turn the bag over.
9. Take out the marinated chicken, dry the marinade on the chicken with a kitchen paper towel, and blow dry the moisture on the chicken with the hot air of a hair dryer;
10. A small piece of butter melted and brushed on the chicken;
11. Wrap the chicken neck, chicken wings and chicken feet with tin foil to avoid burning;
12. Put it into the preheated oven, the middle and lower layer, 190 degrees, 1 hour, can be covered with tin foil after coloring.
Tips:1. Fresh chicken is more delicious and more delicious than frozen chicken;
2. According to the weight of the chicken, increase or decrease the marinade ratio appropriately.
