In Guangdong, there are Cantonese-style roast duck and roast goose, as well as roast chicken. Roast chicken is generally called crispy roast chicken or garlic-flavored roast chicken. It is also roasted, but the method is the same as roast duck and roast goose. Different, roasted duck and roasted goose are roasted with stuffing, while roasted chicken is marinated and roasted. Different methods have different tastes. The characteristics of roasted duck and roasted goose are crispy skin, dry and fragrant, while the characteristics of roasted chicken are crispy skin and tender meat. If you want to make crispy roast chicken, you need to pay special attention to the following details:

1. Selection of roast chicken ingredients. It is good to use three-yellow chicken or native chicken, but it must be young chicken. The best breeding time is about three months. If the breeding time is long, the meat of the chicken will become old, and the chicken will be very sticky after being cooked. Net weight It is better to weigh 2-3 pounds (except capons). If the chicken is too fat, there will be a lot of fat, and the roasted chicken will be very greasy. The skin of the chicken is intact and there is no trauma. If the skin of the roasted chicken is broken, it will be broken. It would be even more outrageous. Also try not to use roosters. Roosters are aggressive and active, and their meat is firmer and tighter than other chickens. The taste of the roasted chicken will be very poor.

2. Roast chicken skin in water. Different from roasted duck, roasted chicken does not need to be inflated, so the skin water is much heavier. The ratio of white vinegar and maltose in roasted duck skin water is 4:1, which is considered a heavy skin water, and the skin water of roasted chicken The ratio is 1 to 1.5:1; 1 to 1.5 pounds of white vinegar, 1 pound of maltose, 1 pound of red Zhejiang vinegar, and one or two wine. The above is the recipe for roasted chicken skin water.

3. Pickle. In Guangdong, the dipping sauce for roasted chicken is usually Thai sweet and spicy sauce. However, marinated roasted chicken is delicious without dipping sauce. Clean the chicken and add the marinade. When adding the marinade, make sure it is inside and out. Wipe it all over the outside. In order to ensure that it is marinated well, it is best to marinate for more than eight hours. Let the epithelial water dry after marinating. Do not let the epithelial water go up to the inside of the belly. The skin of the chicken is different from the meat inside. The skin water is different. It will be absorbed into the stomach, and there is vinegar in the skin water, which will cause the chicken to become sour.

4. Firing temperature. Because the skin water of roast chicken is very thick, the cooking temperature should not be too high. Generally, medium to small fire is sufficient. The furnace temperature is about 130~140. Cook for 20-25 minutes and take it out to check whether it is raw or done. Many people make roast chicken using the same method. Cook it over low heat, then drizzle it with oil to color it. This method is easier and has a high yield, but if it is not a large banquet, this method is not recommended.