Clean chicken clean, wipe moisture, wipe chicken divide evenly with cooking wine, use noodles or vermicelli made from bean or sweet potato starch of saline chicken next (the pink of saline chicken that what I use is sea day) wipe divide evenly, iteration massage chicken body. Last on the lid film is put into freezer cold storage. (general souse is 4 hours above, yue Jiuyue is good. My souse 20 hours, because want to go to work the following day can head day is ready in the evening)

Take out chicken from freezer after souse is good, the green Duan Hejiang that takes paper of a piece of tinfoil paper to will been cut piece place above, put chicken Jiang Pian again green paragraph above Fu covers (moisture content may produce after gallinaceous souse, the drop doing with the right amount water that before be being put to tinfoil paper paper, gets on gallinaceous body goes) answer next paper has wrapped tinfoil paper to be put bake dish inside; Next fire on sirocco + bake 60 minutes 180 degrees

After baking 60 minutes, take out open tinfoil paper paper completely, have inside bake the gallinaceous juice that go out, teem reserves in outfit bowl; Use a brush to touch gallinaceous juice to besmear to leather fat surface of chicken, put into again

After baking 25 minutes because chromatically of or so both sides is not quite even, turned chicken to continued to bake 20 minutes at the same time again. Can take out next (very delicious, outside skin is fragile fragile) very simple