✅ I. Ingredient List
Here are the main ingredients needed to make Wushan Roast Chicken.
| Category | Ingredient | Quantity | Notes (Emoji & Description) |
|---|---|---|---|
| Main | Sanhuang Chicken / Tender Chicken | 1 (approx. 1000-1500g) | 🐔 Choose a chicken with fine texture; a weight around 1 Jin 8 Liang to 2 Jin 2 Liang (900g-1100g) is ideal. |
| Stuffing | Dried Shiitake Mushrooms | 15g | 🍄 Soak in advance; about 3-4 pieces, stuffed into the cavity for aroma. |
| Scallions (Spring Onions) | 5-10g | Cut into sections or tied into knots, stuffed into the cavity for aroma. | |
| Glaze | Honey | As needed | Mixed with water in a 10:1 ratio, used for brushing the chicken to help with color and crispiness. |
👨🍳 II. Instructions
Making Wushan Roast Chicken emphasizes marinating for flavor and controlling roasting heat. Here are the core steps.
- 🐔 Prepare the Chicken:
- •Clean the slaughtered chicken thoroughly, remove internal organs, head, claws, and the skin on the neck. Wash thoroughly and drain.
- •Some methods involve scoring the thicker parts of the meat, like the breast and thighs, to allow better flavor penetration.
- 🧂 Marinating (Key Step):
- •Brine Soaking: In a deep basin, prepare a brine solution (e.g., 60g salt dissolved in 1800g water). Submerge the chicken completely in the brine, then refrigerate and soak for several hours to overnight (at least 5 hours or more). This step helps the saltiness penetrate evenly and keeps the meat juicy.
- •Spice Massage: Remove the chicken from the brine. You can mix spices like five-spice powder, pepper powder with cooking wine, light soy sauce, dark soy sauce, oyster sauce, sugar, etc., into a sauce. Poke holes all over the chicken skin with a toothpick or fork. Then, give the chicken a full-body “massage,” evenly coating it with the sauce to help the flavors absorb. After massaging, place the chicken in a sealable bag and marinate in the refrigerator for 6 hours or overnight.
- 🍄 Stuffing and Air-Drying:
- •Stuff the pre-soaked shiitake mushrooms (which can be pre-seasoned with five-spice powder, MSG, etc.) and scallions into the chicken cavity.
- •Sew the cavity shut with kitchen twine or a metal trussing needle to prevent the stuffing from leaking out.
- •Air-Drying: Hang the chicken or prop it up on a rack. Place it in a well-ventilated area to air-dry for 2-3 hours, or use a hair dryer to blow-dry the skin surface. Continue until the skin becomes dry and tight.
- 🔥 Roasting:
- •Preheat the oven (or air fryer) to 180-200°C (traditional commercial roasters can reach 300°C).
- •Brush the chicken evenly with honey water (honey mixed with water in a 1:10 ratio) to help achieve a golden, crispy skin.
- •Place the chicken on a roasting rack or baking tray (it’s best to line the tray with foil and place it on a lower rack to catch drips).
- •Roasting time needs adjustment based on the size of the chicken and your oven’s characteristics; it generally takes 40-60 minutes. Turn the chicken during roasting for even heating. If the color becomes too dark, cover it with foil.
- •Check for Doneness: Insert chopsticks into the thickest part of the thigh; if no blood comes out, it’s cooked.
🌟 III. Seasoning Ratio & Nutrition Info
Precise seasoning ratios are core to the flavor of Wushan Roast Chicken. This formula incorporates commonly available home ingredients for a ~1250g chicken.
| Seasoning | Precise Amount (g) | Notes (Emoji & Description) |
|---|---|---|
| Table Salt | 60 (for brine) + 10 (optional for massage) | Provides base saltiness; brine soaking is key. |
| Cooking Wine | 50 | 🍶 Removes gaminess and adds aroma. |
| Light Soy Sauce | 60 | Provides savory umami base. |
| Dark Soy Sauce | 30 | Mainly for color. |
| Oyster Sauce | 20 | Enhances freshness (umami). |
| White Sugar/Rock Sugar | 10-15 | Enhances freshness, balances saltiness, enriches taste layers. |
| Five-Spice Powder | 3-5 | Complex aroma; can be used partly to season the mushrooms for stuffing. |
| Honey | 15 (for brushing) | Mixed with a little water; helps with color and crispiness. |
💡 Chef’s Tips (TIPS)
- Choosing the Chicken is Key: Prioritize Sanhuang chicken or tender hens with a weight around 1 Jin 8 Liang to 2 Jin 2 Liang (900g-1100g) for more tender meat that cooks through easily.
- Thorough Flavor is the Foundation: Brine soaking is a crucial step for even seasoning from the inside out and maintaining juiciness; do not skip it. Poking holes in the skin and massaging thoroughly also aid flavor absorption.
- Crispy Skin Relies on Drying: The skin must be thoroughly air-dried before roasting; this is the key to a crispy exterior. Otherwise, it can turn out tough and chewy.
- Coloring Techniques: If the chicken colors too quickly during roasting, cover it with foil to prevent burning. Brushing with honey water before taking it out can not only enhance the shine but also add flavor.
- Multi-Purpose Cooking: You can place vegetables like potatoes, carrots, and onions on the baking tray beneath the chicken. They will absorb the dripping chicken juices and oil, turning into delicious roasted vegetables.
