Cooking Steps

1. 

   Step1:Kill the washed baby chicken and air dry in the shade for two hours until the skin is dry. Wipe the mixture of salt, black and white pepper powder and pepper powder evenly from the inside to the outside. Massage it several times with your hands. Wrap it with plastic wrap and refrigerate it for more than six hours.

2. 

   Step2:Put 1 liter of water in the pot. Put 40 grams of ginger slices. Mix 40 grams of brown sugar, 1 tablespoon of soy sauce, 6 grams of black tea and 30 grams of seafood sauce to boil.

3. 

   Step3:Use a spoon to hold the chicken. Put the chicken back in the soup pot and heat for 5 minutes (the purpose of holding with a spoon is to prevent the chicken skin from sticking to the bottom of the pot).

4. 

   Step4:Turn it over and cook it for another 8 minutes.

5. 

   Step5:Turn off the fire. Take out the spoon. Put the chicken side in the pot and soak for 10 minutes, then change the other side and soak for another 10 minutes.

6. 

   Step6:Knead and combine two pieces of tin paper as shown in the figure to form a large piece of tin paper. It is better to pad another piece of tin paper on the spliced tin paper to avoid leakage of fumigant.

7. 

   Step7:Spread rice on the tin paper. 20 grams of black tea and 150 grams of brown sugar. Take out the ginger slices from the marinated chicken soup. Add 5 grams of black tea and stuff them into the chicken's belly. Seal them with toothpicks.

8. 

   Step8:Put the tin paper on the grill. Put the chicken belly on the grill.

9. 

   Step9:Then cover the chicken with two pieces of tin paper (the part contacting with the chicken body should be smeared with oil. Otherwise, it is easy to stick the chicken skin) and seal it with toothpicks around to avoid seams.

10. 

    Step10:Preheat the oven to 200 degrees. Put the chicken in the oven and continue to heat and smoke for 50 minutes.

11. 

    Step11:After 50 minutes, uncover the tin paper on the surface. Brush a layer of marinade in step 2 on the chicken body surface with silica gel brush. Bake for another 5 minutes or so.

12. 

    Step12:Sir, after tasting this dish, he decided to include it in my family's banquet menu. Is it highly certain? ha-ha.

13. 

    Step13:Precautions - in order to keep the appearance, it is necessary to keep the chicken skin intact when stewing and baking. Therefore, it is necessary to use a leaky spoon to hold the chicken skin. The tin paper contacting the chicken skin should also be painted with oil.

14. 

    Step14:The smoked material must be kept dry. Avoid dripping the brine. Otherwise, the brown sugar is easy to be coked when encountering water.