Spiced Roast Chicken
1.
One clean chicken is about 750g, washed and set aside.
2.
Pour light soy sauce, dark soy sauce, and water into the pot. The ratio of cooking wine is 6:1:2:1.
3.
Add cinnamon, star anise, bay leaves, a little salt to boil, turn off the heat and let cool.
4.
Put the clean chicken in a small pot, sprinkle ginger slices, and pour the cold sauce on the chicken.
5.
Toss the chicken a few times, let the sauce coat evenly, and finally soak it firmly by hand for 3 hours.
6.
Remove the chicken that has been soaked in the sauce and control it dry.
7.
Stuff the prepared shallots into the chicken belly, preferably with chives.
8.
Stuff the water-fat shiitake mushrooms around the shallots and press firmly.
9.
Use a toothpick to sew the opening on the chicken body, and finally fix it on the grill.
10.
Put the processed chicken in the oven, temperature 200, time 60 minutes, the upper tube rotates and roasts.
11.
After roasting for 60 minutes, remove the roasted chicken, balsamic oil or brush with honey. Put it in the oven at a temperature of 150 and bake it for 15 minutes.
Tips:
1. The chickens used for roasting should be raised freely, and the net weight of about 500g is the best.
2. The sauce used for pickling can be adjusted according to personal preference.
3. The roasted chicken can be roasted for more than ten minutes with honey or sesame oil before roasting.
