Brine for Roasting Chicken

Ingredients:

• 1 tbsp maltose (Maltose creates a sticky, glossy surface that caramelizes when roasted.)

• 1 tbsp red vinegar (Red vinegar adds acidity to tenderize the skin and enhance color.)

• 113 g boiling water (Hot water dissolves maltose and combines all ingredients evenly.)

• ½ tbsp Shaoxing wine (Shaoxing wine provides a subtle, fermented aroma and tenderizes the skin.)

Method with Scientific Explanations

Step 1: Dissolve Maltose and Vinegar in Hot Water

• Add maltose and red vinegar to 113 g of boiling water. Stir until the maltose has completely dissolved.

  
  

  Why?

• Boiling water softens the maltose, which is thick and sticky at room temperature, making it easier to dissolve.

• Maltose is a sugar that forms a glossy, caramelized coating on the chicken skin when roasted.

• Red vinegar’s acidity helps to break down proteins on the chicken skin, ensuring it crisps up beautifully during roasting.

Step 2: Cool the Mixture and Add Shaoxing Wine

• Allow the mixture to cool completely, then stir in the Shaoxing wine.

  
  

  Why?

• Adding Shaoxing wine to a cooled mixture prevents the alcohol from evaporating. Alcohol helps carry flavors into the chicken skin and adds a subtle fermented aroma.

How the Brine Works

1. Acidic Red Vinegar for Crispy Skin:

   • The acid in red vinegar weakens the proteins in the skin, helping it to dry out and crisp up evenly in the oven.

   • The vinegar also enhances the skin’s golden-brown color when roasted.

2. Maltose for Glossy Caramelization:

   • Maltose is a sugar that doesn’t burn easily like regular sugar. Under heat, it caramelizes slowly, forming a shiny, golden glaze that is slightly sweet and sticky.

3. Shaoxing Wine for Flavor Infusion:

   • The wine’s alcohol helps dissolve fat-soluble flavor compounds, infusing the skin with a subtle aroma and enhancing the depth of flavor.

Matching Dishes

This brine works perfectly for:

• Roast chicken

• Crispy chicken

• Deep-fried chicken

• Roast pigeon

• Roast eel

The result is chicken with a crispy, golden-brown skin that is tender, flavorful, and slightly sweet.

Tips for Success

1. Dissolve Maltose Thoroughly: Stir well until the maltose fully dissolves to ensure a smooth brine.

2. Cool Before Adding Wine: Adding Shaoxing wine to a hot mixture will evaporate the alcohol, reducing its flavor impact.

3. Store Properly: This brine can be stored in the fridge. Shake well before using, as ingredients may settle.

The Science of Caramelized Glazes

• Maltose and Heat: When roasted, maltose caramelizes, creating a sticky, golden glaze on the chicken.

• Vinegar’s Acidity: Acid weakens the skin’s proteins, which allows it to dry faster and roast into a crunchy, golden texture.

• Alcohol in Wine: Shaoxing wine helps distribute the flavors evenly and enhances the overall aroma.