The chicken is tender, orange and rich, and the color of the chicken skin shines. Buy a chicken and bake it. Bake it in a big chunk. You can taste it. It’s a sauce.
The chicken is open. Remove your head and claws
Cut the yellow part of the orange peel into the end
Lee Kum Kee selected soy sauce (other soy sauce is also available), white sugar, white wine mixed in a ratio of 2:1:2, put into crushed grass and nutmeg, add ginger, minced garlic, orange peel, garlic Dip the chicken legs, sprinkle with pepper and add lemongrass and shallots.
Even the chicken with the soup poured into the fresh-keeping bag and marinated in the refrigerator for 1 day. (It can be eaten only for half an hour)
Filter the marinated chicken broth, add in a thick pan, add lemon juice, and simmer on low heat until the water is reduced by a factor of two. The chicken skin is facing down, and the small parts of the chicken wings and the end of the chicken leg are covered with tin foil to avoid partial baking, put into the onion section, brush the sauce 200 degrees, and bake for 15 minutes.
Turn over the brush sauce, bake for 5 minutes, take out the brush sauce and honey and bake for 5 minutes, for a total of 20 minutes. If you like the chicken skin to be darker, you can bake it for a few more minutes. It is recommended to stare, otherwise it will be easy to paste.