1. Clean the chicken first, and remove the chicken head and feet. Cut the belly of the chicken for easy taste
2. Add ginger and garlic
3. Add appropriate amount of cooking wine, add all the seasonings except maltose in the auxiliary materials
4. Spread the seasoning evenly on the inside and outside of the chicken. You can massage it more to let it taste. Then put the chicken in a fresh-keeping bag and marinate in the refrigerator for a day and night, turning it halfway.
5. Use maltose and warm water to make a brush juice for external use before preparing to bake
6. Remove the ginger and garlic particles from the chicken, air-dry the water, make a cut in the skin of the chicken tail with a knife, put the chicken legs in the opening, and evenly brush with honey
7. Spread tin foil on the baking tray to catch the oil, fix the chicken on the rotating fork, heat it at 210 degrees and bake it for 55 minutes, brush the honey every 20 minutes in the middle
8. After roasting, cut into pieces when warm
Tips:1. The marinade can be changed according to your own preferences, and the marinating process should be turned over to make it evenly flavored;
2. The ones without maltose can be replaced with honey;
3. The roasting time should be adjusted according to the size of the chicken and the difference in the oven.
