Material:
Whole chicken: 1/2 piece
Marinade:
1 tbsp sesame oil
2 tablespoons salt
1 tablespoon rice wine
Baking Seasoning:
3 shallots
6 slices of ginger
Sea salt (coarse salt) 3 catties
1 tablespoon dried chili
1 tablespoon of the red robe
Star anise 3 capsules
Cloves 2 capsules
3 grams of white peppercorns
Paints:
1 tablespoon rice wine
1 tbsp turmeric powder
1 tbsp sesame oil
Method:
1. Wash half of the chicken, dry it with a kitchen paper towel, and marinate it in the marinade for one hour. Then remove the chicken and wipe it dry, apply the coating evenly and let it stand for later use.
2. Take a small pot, fry half of the big red robe, cloves, star anise, dried chili peppers, and white peppercorns over low heat until fragrant, put them in a bag and crush them, and take half of them and spread them on the surface of the chicken.
Tips: The spices on the market will be damp to some extent, and they will be more fragrant after stir-frying over low heat.
3. Take a large piece of aluminum foil, lay the ginger slices, shallots, and remaining spices on the bottom, put the chicken, and wrap the aluminum foil.
4. Stir-fry the coarse salt and remaining spices over low heat until fragrant, and pour it onto a baking sheet lined with aluminum foil.
Tip: Coarse salt with spices adds aroma to the chicken when baking.
5. Put the wrapped chicken on the table and bake it in the oven at 220-230 degrees Celsius for about 30-50 minutes.