1. Shred the shiitake mushrooms, ginger, and shallots, and smash the garlic cloves for later use.
2. Cut the whole chicken off the buttocks and put it in a large container, add shredded ginger, minced garlic, shredded green onion, peanut oil, light soy sauce and marinate for 20 minutes.
3. Heat oil in a wok, add shiitake mushrooms and light soy sauce until fragrant.
4. Use chopsticks or other tools to stuff the sauteed mushrooms from the bottom of the chicken.
5. Put peanut oil in the pot and heat it up. Add the chicken and fry the skin.
6. After frying one side, turn over the chicken and fry the other side. Until the whole epidermis is fried and fragrant.
7. Add the marinade for the marinated chicken several times and don't finish it all at once. The fried chicken made like this is only fragrant.
8. When the chicken is fragrant and the marinade is about to dry, add the water from the soaked mushrooms several times and cook for 15 to 20 minutes.
9. When the time is up, put the chicken on the plate to cool and cut into pieces.
Tips:When frying the fragrant chicken skin, be sure to use low heat to fry slowly, so that the chicken skin will remain intact.
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