Traditional Way to Cook Christmas Turkey

　　Christmas In the West, it is celebrated grandly with decorations and food, and a big turkey is the most familiar dish for Christmas. For foreign friends, eating turkey on Christmas is like Chinese people enjoying mooncakes on Mid-Autumn Festival and dumplings during the Spring Festival.so don't ask me why I eat turkey at Christmas. Turkeys are very large, which we find hard to consume, so tender chicken becomes a delicious dish for our Christmas table.This time's preparation uses a blend of and old soy sauce for coloring, five-spice powder for fragrance,

ginger paste and rice wine for removing fishy smell, salt and sugar for seasoning, with two layers of malt syrup brushed on the chicken before baking to make it sweet upon tasting.The baked color is very appealing, and the taste is excellent! Baking:200 degrees Celsius at a high temperature range for 20 minutes, then 180 degrees Celsius for 40 minutes,and finally 160 degrees Celsius for 10 minutes. Mold: Shikuo golden 13-inch EggCake Bread

　　Non-stick cooling rack Main ingredients: 1 small hen (about 1.5 to 2 pounds)

Marinating ingredients: 20 grams of ginger paste, 15 milliliters of rice wine, 15 milliliters of old soy sauce,20 grams of , 2 grams of five-spice powder, 10 grams of salt, 5 grams of sugar, and 30 milliliters of water.Brushing ingredients: an appropriate amount of malt syrup and cooking oil. Side dishes:

Corn

2 pieces Steps: 1. Buy a small hen weighing about 1.5 to 2 pounds, clean it thoroughly, remove the internal organs, head, and chicken feet,

then dry off the water and set aside.

2. Prepare this marinating ingredients: 20 grams of ginger paste, 15 milliliters of rice wine, 15 milliliters of old soy sauce, 20 grams of , 2 grams of five-spice powder, 10 grams of salt, and 5 grams of sugar. These are common seasonings. 3. Mix the above marinating ingredients, then add 30 milliliters of water and stir evenly.

4. Put on gloves and evenly apply the marinade to both sides of the chicken, massage well to enhance flavor absorption.

5. Use a sharp needle or toothpick to poke holes in the chicken, allowing the marinade to penetrate deeper into the meat.6. Wrap the chicken and the sauce in a plastic bag, seal it tightly, and place it in the refrigerator for marination for 24 hours, turning over occasionally during this period to ensure even exposure to the marinade.

7.

Oven

Preheat oven at high temperature range of 200 degrees Celsius simultaneously with a food thermometer attached.

8. Line the baking tray with aluminum foil and place an anti-stick cooling rack, putting the marinated chicken breast-side up,

wrapping the wings and legs with aluminum foil.

Before baking, brush the whole chicken with oil to lock in the sauce.9. Place the baking tray at the bottom of the oven, insert the food thermometer into the thickest part of the chicken, bake for 20 minutes until the chicken dries out.

10. While baking the chicken, cut corn into segments and roll them in the chicken marinade.11. Bake at high temperature range of 200 degrees Celsius for 20 minutes, then adjust to 180 degrees Celsius for 40 minutes. Meanwhile, bake the corn pieces and brush the chicken with marinade sauce.

12. Bake at 180 degrees Celsius for another 20 minutes, then brush the chicken and corn with marinade sauce again.Prepare malt syrup (mix malt sugar with an appropriate amount of hot water). 13. When the food thermometer shows that the internal temperature is 79 degrees Celsius, remove it,

then brush the chicken and corn with two layers of malt syrup at 160 degrees Celsius for the last 10 minutes to glaze.14. Due to the baking position, there will be some marinade liquid in the cavity of the breast part; you can pour it out as a dipping sauce. 15. Beautifully serve on a plate and enjoy with your family while hot, it is so delicious!

Preheat the oven to a large temperature range of 200 degrees for 20 minutes. Place the corn segments in the oven and brush the chicken with marinated chicken sauce.

Reduce the oven temperature to 180 degrees for 20 minutes, then remove the chicken and corn and brush them with the sauce again. Prepare a malt syrup water by dissolving malt syrup in hot water as needed. With one minute left, the food thermometer shows an internal temperature of 79 degrees at the center of the chicken, which is sufficiently cooked for a small chicken.

Remove the food thermometer and brush the whole chicken and corn with two layers of malt syrup water. Adjust the oven temperature to 160 degrees and bake for another 10 minutes to glaze.

Since baking causes the breast of the chicken to form a hollow, the sauce can be poured out as a dipping sauce inside.

Plate the dish beautifully and enjoy it with your family while it's hot; it tastes amazing!