Marudori Christmas Chicken | Miki Mama Channel's Recipe Transcription

Rinse the whole chicken with water, wipe off the water with a paper towel, and make a hole in the whole with a fork. Rub salt and grated ginger to shape.

Heat 1 tablespoon of vegetable oil in a frying pan, fry sliced vegetables, and sprinkle with salt and pepper.

When the vegetables are tender, stuff them in chicken while they are hot and tighten them with two toothpicks.

Wipe off the dirt from the frying pan, sprinkle 1/2 tablespoon of vegetable oil, and bake the entire surface while rolling the whole chicken on low medium heat for about 8 minutes.

When the whole is lightly browned, wipe off the dirt on the frying pan again, turn the whole chicken belly down, sprinkle with sake, shift two pieces of aluminum foil, close it with a lid, turn it over on low heat for 12 minutes, and turn it over. Bake for 12 minutes with the chicken down.

Take the whole chicken out to the plate. Wipe off the dirt from the frying pan, add (A) and mix well until the potato starch melts, then heat and stir with a wooden spatula.

When it's bubbly, put the whole chicken back and entangle it all over. Place the whole chicken on a plate, tie both legs with octopus thread, decorate the ribbon, boil the remaining sauce, and sprinkle it on the chicken when it becomes thick. Serve with decorative vegetables and so on.