1. 1. Slice ginger and onion. Soy sauce, add salt, sugar, and cooking wine and mix thoroughly. Put the chopped ginger and onion into the prepared light soy sauce, immerse the yellow chicken, and marinate in the refrigerator overnight.
2. 2. Soak the glutinous rice and steam it into glutinous rice, set aside.
3. 3. Wash and slice potatoes for later use.
4. 4. Prepare a tray and wrap it with tin foil so that it is easy to clean after baking.
5. 5. Spread a layer of butter on the bottom of the tray, and then spread the cut potato chips evenly. (I forgot to apply the butter this time, but after it was baked, it stuck.)
6. 6. Use a toothpick to seal the chicken head first, then stuff the steamed glutinous rice into the belly and seal it with a toothpick.
7. 7. Place the plate, such as the oven at 200-220 degrees, for 45-60 minutes.
8. Slightly start the meal.
Tips:For the first time, I was a bit unaccustomed to taking pictures while doing it; the pictures were taken with a mobile phone and the pixels were not very good, please forgive me.
