Ingredients:
1 chicken; 10g cooking wine; 12g oyster sauce; 15g soy sauce; 17g honey; 23g minced garlic; 1g thirteen-spice powder; 115g pumpkin; 83g carrot; 103g scallion; 113g persimmon; 100g potato.
Seasonings:
15g butter; 2g salt; 1g Sichuan pepper powder; 1 tomato; 35g carrot cubes; 35g scallion cubes; 35g green peas; 35g potato cubes; 35g sausage cubes; 1 bowl of rice.
Flavor: Five-spice; Cooking method: Roasting; Time: One hour; Difficulty: Moderate.
Roasted Chicken Recipe
Remove the head, feet, and internal organs of a 2-pound chicken and wash it thoroughly.
Mix cooking wine, oyster sauce, soy sauce, honey, minced garlic, and thirteen-spice powder in a bowl.
Rub the chicken with fine salt to give it a salt bath and massage it to help it absorb salt quickly.
Apply the sauce to the chicken and continue to massage for half an hour.
Put the chicken in a plastic bag and refrigerate it overnight.
Cut all the vegetables for roasting into pieces and put them in a baking dish.
Cut all the vegetables for fried rice into cubes, peel and dice the tomato, heat the pan, add butter, add all the vegetable cubes, stir-fry evenly, add rice and stir-fry evenly, add salt, Sichuan pepper powder, and serve.
Fill the chicken with fried rice, fill it 80% full, tie the chicken legs and wings with string, and seal the opening with a toothpick.
Put the chicken in the baking dish with the roasted vegetables, brush it with a layer of honey, preheat the oven to 180 degrees Celsius for 10 minutes, put the chicken on the lower rack of the oven, and roast it at 180 degrees Celsius for 2 hours. After 1 hour, take it out and brush it with honey again, then continue to roast it for another hour.
The dish is ready to serve.
