Recipe: Oven version of sand ginger salted chicken

Home Cooking Recipe: Oven version of sand ginger salted chicken

Notes:

Out of focus, the taste is great!

Ingredients:

Steps:

  1. Home Cooking Recipe: Wash the chicken and do not use the internal organs. Don't need head and neck.

    Wash the chicken and do not use the internal organs. Don't need head and neck.

  2. Home Cooking Recipe: Red onion head smashed and sand ginger slices mixed with salted chicken powder (half pack) and sesame oil. Scallions and sand ginger are stuffed into the chicken belly. Spread the juice evenly on the chicken and chicken belly. Sealed in a fresh-keeping bag and left in the refrigerator for overnight.

    Red onion head smashed and sand ginger slices mixed with salted chicken powder (half pack) and sesame oil. Scallions and sand ginger are stuffed into the chicken belly. Spread the juice evenly on the chicken and chicken belly. Sealed in a fresh-keeping bag and left in the refrigerator for overnight.

  3. Bundle the chicken with tin foil. Pour all the chicken juice and spread it evenly. Don't waste it.

  4. Oven 220 degree preheating for 5 minutes to 10 minutes

  5. Put the chicken in at 220 degrees and bake for 40 minutes (you can take it out in 20 minutes and turn it over and continue to bake)

  6. After baking, it is best to wait for 5-10 minutes before taking it out.

  7. Pour out the chicken belly and pour the remaining half of the salted chicken powder with castor oil, white sesame seeds (fried), and sauté the parsley. Grab evenly with chicken. Just fine.

Tips:

If the chicken is big, put a whole package of chicken powder when marinated, and finally adjust the half-pack of powder.


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