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The Goubangzi roast chicken I bought was too salty. The solution was to add some ingredients and stew it. So I paired it with shiitake mushrooms. When stir-frying, I added some water to stew it to dilute the saltiness and soften the texture of the roasted chicken. I added less chili sauce for seasoning. It was really good. The spicy taste covered up the salty taste of the roasted chicken. Coupled with the smoothness of the shiitake mushrooms, this dish was really delicious.
