Ingredients:
Whole chicken 2 pounds
DriedMushroomsAbout 10 pieces
Gingerslices 3 large slices
Scallion segments 2-4 pieces
Seasonings:
Old soy sauce 2 tablespoons
Light soy sauce4 tablespoons
Shaoxing wine 4 tablespoons
Oyster sauce 2 tablespoons
Salt 3 teaspoons
Sugar 5 teaspoons
Dried mushrooms about 10 pieces
Method:
1. Soak the dried mushrooms in water, clean them with the soaking water, and keep the sediment for later use.
2. Wash the whole chicken and place it in a bowl. Add soaked mushrooms and ginger/scallion; stuff half into the chicken's belly and cover the rest on the outside.
3. Mix the soaking water of the mushrooms with all seasonings, then pour over the chicken and massage it.
4. Cover with plastic wrap and refrigerate for 2 days, turning occasionally.
5. Line a baking tray with parchment paper, place the marinated chicken on top with stuffing inside; remove ginger/scallion and stuff mushrooms into the chicken's belly.
6. Wrap the chicken in parchment paper.Preheat oven to 200°C, bake for 50-60 minutes on middle rack.7. Remove from oven, unwrap, move to lower rack and continue baking until skin turns golden and crispy (about 20 more minutes).
Tip:Marinate the chicken for at least one day for better flavor.Adjust baking time according to chicken size.



The amount of soaking water should be half the height of the chicken.
Marinate the chicken for at least 1 day; less time will result in poor flavor penetration.
Adjust baking time based on the size of each chicken, as they may vary.
The water used to soak the mushrooms should be at least half the height of the chicken.