Practice of Roasting Chicken in Kashgar, Xinjiang

condiments

chicken (as food)

1

potato

50 grams

onion

50 grams

Mushroom

4 flowers

condiments

Light soy sauce

1 tablespoon

oyster sauce

1 tablespoon

salt

1 spoon

pepper

1/4 spoons

red wine

1 tablespoon

chilli powder

1/2 spoons

honey

1 spoon

brown sugar

1 spoon

energy

Proper amount

garlic

Proper amount

step

1. After the chicken is cleaned, rinse it (rinse the chicken mouth several times).

2. chop off the head, feet and chicken PP, hollow out the internal organs and rinse them clean.

3. Shred ginger, minced garlic and other seasonings and mix well.

4. Spread evenly on the chicken (massage the chicken by hand for a few minutes)

5. Chicken should also be seasoned.

6. Then put the chicken and juice together in a fresh-keeping bag and marinate in the refrigerator for one day. Take it out and turn it over halfway so that you can taste it evenly.

7. Take out the salted chicken, wash and peel the onions and potatoes, and wash the mushrooms.

8. Cut into small pieces and marinate potatoes, onions and mushrooms in marinated chicken juice 15 minutes.

9. Stuff vegetables into the chicken's stomach

10. Seal it with a toothpick (sewing is not allowed, no kidding)

1 1. Put it in a baking tray lined with tin foil, and wrap a circle of tin foil at the wing tip and leg bone respectively.

12. Preheat the oven to 200 degrees, fire it up and down for 80 minutes, and turn the noodles once in the middle (it is best to turn on hot air circulation to bake more evenly).