1. Wash and suspend the whole chicken for 2 hours
2. Massage to make the chicken softer, then add chicken essence and cooking wine evenly
3. Marinate for 2 hours for later use
4. No need to open the fire and put in the garlic, garlic, ginger and rock sugar in the wok
5. Then pour 200ml Haitian Umami Soy Sauce without adding water because I didn’t buy salty soy sauce
6. Put the whole chicken in the soup and cover with a lid and cook for an hour
7. Turn the chicken over in half an hour and cook it so that the whole chicken will be delicious
8. Cook and pour out the chicken and juice for later use
9. Put the tin foil in a clean pot to make the tin foil into a shower cap (so that the smell of the material is concentrated) Then put in rice, roses, black tea and brown sugar and finally add a little water
10. Put the chicken on the rack and smoke it on medium heat for 8 minutes so that the chicken skin will be crispy and fragrant!
