Cut 2/3 of onion ginger and cut into sections and slice, leave the onion and chopped green onion, ginger and ginger, mix and use
Stir the onion and ginger into the belly of the chicken, and fix the opening with a toothpick.
Preheat the oven to 200 degrees, take a large piece of tin foil, fold a layer of coarse salt in the center, and place the broiler on the sea salt.
Put the tin foil into a container, pour the remaining salt and evenly cover the chicken.
Put the tin foil bag into the oven with the opening facing up and bake for 50 minutes at 200 degrees.
When roasting chicken, take a small pot, put 2 tablespoons of vegetable oil, stir fry the scallions and ginger
Pour in soy sauce, sugar and 2 tablespoons of water to boil
The chicken body should be thoroughly dried and then salted The tin foil package should not be sealed to have a steam outlet. After baking for 50 minutes, take out the chicken and check it. If you feel that the skin is not colored enough, you can remove the upper sea salt, raise the temperature to 220 degrees and then bake for a few minutes. Baked chicken should be brushed off the surface of the sea salt If you like parsley, you can add some parsley to the sauce.