Material

1 three-yellow chicken, 1 onion, 1 potato, 1 carrot, 30g sweet beans, 8 small tomatoes, 2 cloves garlic, 3g crushed black pepper, 3g thyme (don’t add it if you don’t have it), 10ml olive oil, 10ml brandy ( Cooking wine can be used instead), 15ml oyster sauce, 10ml light soy sauce, 15ml honey, a little salt

practice

1. Rinse the three-yellow chicken and remove the chicken head, chicken feet and chicken butt.

2. Use a toothpick to poke some small holes in the chicken for better flavor

3. Peel the carrots and potatoes and cut them into small pieces, cut the onions into large pieces, remove the old tendons at both ends of the sweet beans, and mince the garlic.

4. Put the carrot cubes, potato cubes, onions and sweet beans into a bowl, add olive oil, 1g of black pepper and salt, mix well and set aside.

5. Put the brandy, oyster sauce, light soy sauce, honey, salt, minced garlic and 2g of black pepper into a bowl and mix to form a sauce

6. Apply the sauce evenly to the outside and inside of the three-yellow chicken, massage thoroughly, and marinate in the refrigerator for an hour.

7. Put some potatoes, carrots, onions and sweet beans into the chicken belly and seal it with a toothpick at the end.

8. Lay a layer of tin foil on a baking sheet and add the remaining potatoes, carrots, onions, sweet beans and small tomatoes.

9. Finally, put the chicken on the vegetables, put it in the lower shelf of the oven, and bake at 200 degrees for about an hour and a half, until the color is brown and red.