1. Use absorbent paper to absorb the moisture in the chicken to keep it dry, the purpose is to better absorb the sauce below
2. Sprinkle with salt and pepper, according to your own taste
3. Spread fresh yellow mustard sauce evenly on the chicken
4. Put it in the preheated 160° oven (note that it is hot), and bake for 25 minutes
5. Melt the white sugar in a non-stick pan over a low heat (I used the Korean stone pot found on Taobao)
6. After melting, add strawberries, blueberries and red wine
7. Bring to a boil on medium and low heat and add chicken broth. If there is no chicken broth, add other broth
8. Take out the spring chicken from the oven (I use the Vantage OE619C-11CRSA built-in oven)
9. Let it cool and coat it with the cooked sauce, and finally put it on a plate
Tips:When cooking the sauce, you must keep pushing the stone pot with a wooden spoon or spatula. Remember
