Teach you how to make Chinese Christmas roast chicken

Step 1. Clean up the internal hemorrhoids in the three yellow chickens and put them in the boiling water for 5 minutes to drain the water.

Step 2. Apply some soy sauce, cooking wine, and sugar to the chicken's surface and inner pot. Stuff some ginger and scallions into the chicken belly and marinate in a ventilated place and let it dry for about 2-3 hours (mainly The purpose is to color the chicken's epidermis so that the color will be uniform.)

Step 3, glutinous rice soaked for 4 hours; cut mushrooms after foaming hair cut; Ding carrots; chestnuts peeled; diced sausage; red dates washed to the core.

Step 4, the glutinous rice, mushrooms, corn, peas, carrots and chestnuts, sausages mixed, add a little water, steamed on the pot, mixed with salt and seasoning, and Liang Liang reserve.

Step 5: Marinate the chicken and remove the green onion and ginger from the inner bowl. Place the steamed rice with chicken into the chicken belly and seal it with a toothpick.

Step 6. Spread a layer of oil evenly on the chicken's surface and wrap it with tin foil.

Step 7. Spread a layer of coarse salt in a container that can be put into the oven, put it in a wrapped chicken, then pour coarse salt into the chicken, and put it in the oven with 180 degrees for about 40 to 60 minutes. Turn off the oven. After that, let the chicken stay in the oven and use the residual heat of the salt to fully cook the chicken.