Wind Sand Mushrooms

This aromatic dish is a Hong Kong classic that originated in Guangdong. One origin story for this crispy chicken mentions that due to the high cost of cooking oil, villagers would season and then air-dry a whole chicken (hence the wind) in order for it to be dry for more efficient cooking. A small amount of oil would be heated in a wok, and they would continuously scoop and pour the hot oil over the chicken to cook and roast the skin to a crisp. Minced garlic is then deep-fried with the sca