1. Remove the whole chicken innards, wash it, drain the water, peel off the ginger and onion, wash, shredded and set aside; chop garlic into minced garlic
2. Mix the barbecue sauce, oyster sauce, salt, cooking wine, peanut oil, southern milk and stir well, then add ginger, onion, garlic and mix well
3. Put the whole chicken into the seasoning sauce, coat the chicken body with the sauce, stuff part of the sauce into the chicken belly
4. Seal the mouth of the pot with plastic wrap and marinate for 4 to 8 hours (preferably overnight marinating)
5. Skewer the whole chicken from mouth to tail over the grilling fork, tie the chicken wings and drumsticks with iron wire, preheat the oven, put the whole chicken, and put the residue tray or tin foil underneath to collect the grease residue
6. Use the function of upper and lower fire + rotating fork, bake at 150 degrees for 20 minutes, take out the marinade, and bake for another 40 minutes.
7. The delicious roast chicken is done
