In Guangdong there are Cantonese roast duck, roast goose , the same also have roast chicken, roast chicken is generally known as crispy roast chicken or garlic hanging roast chicken, the same is burned, but with the roast duck and roast goose practice is different, roast duck and roast goose is stuffed to burn, while the roast chicken is marinated to burn, the practice of different taste is different, the roast duck and roast goose is characterized by crispy skin and dry incense, and the roast chicken features The roast duck and goose are characterized by crispy skin and dry flavor, while the roast chicken is characterized by crispy skin and tender meat. If you want to make crispy roast chicken, the following details need to focus on attention:

1, roast chicken selection. Selected materials with three yellow chicken or, local chicken or, but must use tender chicken, breeding time is best in about three months , breeding time is long, the chicken meat will become old, burned out of the chicken will be very firewood; net weight of 2-3 pounds for the good ( castrated chicken except, cellulite, cellulite, cellulite, cellulite. , chicken is too fat, then fat oil will be a lot, burned out of the roasted chicken will be very fat, chicken skin intact without trauma , if the roasted chicken broken skin, burned out of the broken will be even more outrageous. And try not to make it with roosters, which are aggressive and active, and their meat should be firmer and tighter than other chickens, and the taste of the roasted chicken will be very poor.

2, roast chicken skin water. and roast duck is different, burned roast chicken is not inflatable, so in skin water to be a lot heavier, roast duck skin water white vinegar and maltose ratio is 4:1 even if it is heavy skin water, while the ratio of skin water of roast chicken is 1 ~ 1.5:1; white vinegar 1 ~ 1.5 pounds, 1 pound of maltose, 1 pound of vinegar of Dahongzhe, one or two of wine, the above is the burned chicken Skin water recipe.

3, marinated. in Guangdong, this side, roast chicken dipping sauce is generally Thai sweet chili sauce, but marinated flavorful roast chicken without dipping are very tasty, chicken cleaned up on the marinade, on the marinade to be inside and outside are wiped all over again, in order to ensure that the marinade flavorful, marinade length of the best in more than eight hours , marinated on the skin water air-drying, Skin water don't go up to the stomach inside, chicken skin and inside the meat is not the same, skin water into the stomach will be absorbed, and skin water has vinegar, which will lead to chicken meat become acidic.

4, burning fire. Because the skin water of the roast chicken is very thick, so the burning fire should not be too big, generally with a small fire on the line, the stove temperature of 130 ~ 140 or so, burned 20-25 minutes to see the raw and cooked ; a lot of people to make the roast chicken is to use a small fire cooked, and then drizzle the oil on the color, the practice is relatively easy and the number of very high, but if it is not the kind of large banquets, it's not a very good idea. This is an easy way to get a good result, but it's not recommended if you're not having a big party.