Smoked Roast Chicken 烟熏烤鸡

Main Ingredients:
1.6–1.8kg whole chicken
8g barbecue seasoning

Ingredients A:
10g soy sauce
1/4tsp dark soy sauce
5g oyster sauce
10g cooking oil
10g salt

Ingredients B:
15g cinnamon sticks
3g star anise
4pcs cardamom
3g white peppercorns
1g cloves
3stalks lemongrass
1pc orange, quartered
1pc onion, quartered

Preparation:
1. Clean the cavity of the chicken thoroughly and pat it dry.
2. Mix all the ingredients A in a large bowl until well combined.
3. Rub the marinade mixture inside the chicken cavity and all over the chicken’s surface. Place the chicken in the refrigerator to marinate overnight.

Cooking Steps:
1. Rub the barbecue seasoning evenly over the marinated chicken.

2. Select “Roast” mode and remain the default settings at 165°C; 30 minutes, start preheating.

3. Once preheated, insert the multi-function rack (low rack) into the inner pot, arrange all ingredients B on the rack, then place the marinated chicken on top.

4. Attach the temperature probe and Insert it into the thickest part of the chicken. Tab the probe feature button and select “CHICKEN” mode. Start roasting until the probe indicates the preset temperature is reached.

5. Once done, remove the roast chicken and serve warm.

Tips:
– Recommended to use grill pot as the inner pot.

主要材料:
1.6-1.8公斤 全鸡
8克 烧烤粉

材料A:   
10克 酱油
1/4茶匙 黒酱油
5克 蚝油
10克 食油
10克 盐

材料B:
15克 肉
3克 八角
4粒 豆蔻
3克 白胡椒粒
1克 丁香
3支 香茅
1粒 橙；切成四块
1粒 洋葱；切成四块

事前准备：
1 .将鸡胸腔洗净并抹干。
2. 将所有材料A放入一个大碗中混合均匀。
3. 将混合好的腌料涂抹于鸡胸腔和表皮。放入冰箱腌制隔夜。

做法：
1. 将烧烤粉涂抹在腌制好的全鸡上。

2. 选择“Roast”模式，保留预设设置为165°C; 30 分钟，开始预热。

3. 预热完成后，将多功能架（低架）置入内锅中，铺上所有材料 B，再将腌制好的全鸡放在材料上。

4. 装上温度探针配置，并将它插入全鸡最厚实的部位，点击温度探针功能键，选择“CHICKEN”模式。开始烘烤直至探针指示已达到预设温度。

5. 完成后，取出烤鸡，趁热食用。

贴士：
– 建议使用烤锅作为内锅。