I think it's better to air-dry the roast chicken skin water naturally after hanging it, so that the skin water can slowly penetrate into the skin and burn it out to look good and crisp. It is difficult to grasp the skin color by oven drying, so I don't recommend oven drying.

It is one of many ancient traditional cuisines in China. There are roast chicken with local characteristics all over the country, and there are also many shops that make roast chicken. The garlic-flavored roast chicken is a traditional roasted meat dish in Guangdong. The authentic garlic-flavored roast chicken skin is crispy and smooth, and its skin is ruddy and shiny. It looks very delicious just because it tastes crispy and tender. Many food lovers will specially taste it in person when they come to Guangdong.

Choose one light chicken, mainly tender chicken, because too old chicken is not as smooth and tender as tender chicken, and its skin is relatively tough. Choose Sanhuang chicken and native chicken with no skin damage and fat body, and generally choose about 2~3 kg.

1: salting, killing a clean chicken, drying in water, chopping onion, ginger, garlic and coriander, half a spoonful of salt, one spoonful of monosodium glutamate, half a spoonful of chicken powder and half a bag of salt chicken powder, stirring evenly, then evenly spreading on the chicken, and salting for three hours.

second: scald the chicken skin, boil a pot of water, scald the chicken in the water, and take it out after the chicken skin is tightened.

three: epithelial water, one tablespoon of white vinegar, half a tablespoon of red Zhejiang vinegar, and a seasoning spoon of maltose are mixed together and poured evenly on the chicken. Blow the chicken skin dry with a fan.

fourthly, roasting: preheat the oven to about 25 degrees, put the chicken into the oven for 2 minutes, and then turn down the fire for about 1 minutes, and then turn off the fire and take it out.

five: chop the materials and serve, cut the chicken on the chopping board, put it on the plate, and serve it with sour plum sauce and tomato sauce.

to sum up the experience, this crispy skin must be dry enough when it is blow-dried. If it is not dry enough, it can be put on the stove and braised without a lid. In the process of modulation, it is found that the color of this skin is dark, so it should be turned down a little, and it should be turned up a little when it is light.

So in your question, do you want to add skin water halfway? You must not add skin water. You should add this skin water in advance and dry it, otherwise the skin will not be brittle.