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Detailed Explanation of the Processing Technology and Preparation Method of Shiitake Roast Chicken

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1. Processing the dressed chicken. Soak the dressed chicken in water for half an hour to remove the blood water leached out. After washing clean, use a knife to prick from the body cavity outward, being careful not to pierce the skin (the purpose is to make the chicken marinate evenly). 2. Making the brine. Star anise 50 g, cinnamon 50 g, kaempferia galanga 15 g, tsaoko 35 g, fennel 45 g, amomum villosum 20 g, Sichuan peppercorn 20 g, clove 5 g, bay leaf 3 g, angelica dahurica 25 g, dried tangerine peel 15 g, cassia bark 40 g, cardamom 30 g, zi kou 30 g, shiitake mushroom 15 g, ginger 15 g, galangal 30

1. Processing the dressed chicken. Soak the dressed chicken in water for half an hour to remove the blood water leached out. After washing clean, use a knife to prick from the body cavity outward, being careful not to pierce the skin (the purpose is to make the chicken marinate evenly).

2. Making the brine. Star anise 50 g, cinnamon 50 g, kaempferia galanga 15 g, tsaoko 35 g, fennel 45 g, amomum villosum 20 g, Sichuan peppercorn 20 g, clove 5 g, bay leaf 3 g, angelica dahurica 25 g, dried tangerine peel 15 g, cassia bark 40 g, cardamom 30 g, zi kou 30 g, shiitake mushroom 15 g, ginger 15 g, galangal 30 g. Wrap the seasonings well in gauze, pour 25 kg of clean water into the pot, add 4 kg of salt and boil, then add 100 g of MSG, and then pour it into the soaking vat to cool before use.

3. Brine soaking and curing. First fill the body cavity of the washed and soaked chicken with brine, then stack them in the soaking vat and press a heavy object on top. In summer, generally cure for 2-3 hours, in spring and autumn cure for 6 hours, and in winter cure for 12 hours. In hot summer, if it is necessary to speed up the curing of the chicken, phosphate and nitrate may be added to the soaking liquid.

4. Stuffing. Into the cured chicken cavity, put 1 scallion, 2 slices of ginger, 1 piece of shiitake mushroom, and a little seasoning powder (the seasoning powder is made by grinding the above seasonings into powder, and then adding MSG equal to 1/2 of their weight).

5. Coloring. Make a sugar liquid from 60% maltose and 40% water, then pour it into a pot and heat it. After it boils, put in the chicken to scald the skin, scalding all the outer skin, then take it out and air-dry.

6. Roasting. Raise the oven temperature to 230°C and put in the chicken to roast. During the roasting process, turn it constantly so that the chicken roasts evenly. After 1 hour, turn off the oven and it can be taken out. The finished shiitake roast chicken has a glossy golden-yellow surface, an enticing aroma, crisp skin and tender meat, and its flavor surpasses all roast chicken and fried chicken.

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