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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (481g) Recipe makes 4 servings The following items or measurements are not included below: szechuan peppercorns 2 tablespoons white wine vinegar red Thai chile |
||
| Calories 983 | ||
| Calories from Fat 600 | (61%) | |
| Amount Per Serving | %DV | |
| Total Fat 66.7g | 102% | |
| Saturated Fat 18.8g | 93% | |
| Monounsaturated Fat 28.0g | ||
| Polyunsaturated Fat 14.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 296mg | 98% | |
| Sodium 529mg | 22% | |
| Potassium 837mg | 23% | |
| Total Carbohydrate 18.1g | 6% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 16.9g | ||
| Protein 70.2g | 140% | |
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Shantung Chicken
By: I'mPat
Dec 17, 2008
From the Australian Women's Weekly New Asian cookbook - this sounds so good and reasonably easy to make. Times at this stage are estimated and does not include overnight refrigeration time.
SERVES 4
Ingredients
- 1 garlic clove (crushed)
- 10 g fresh ginger (2cm piece grated)
- 1 tablespoon dark soy sauce
- 1 tablespoon dry sherry
- 2 teaspoons szechuan peppercorns (crushed)
- 2 teaspoons peanut oil
- 1 5/8 kg whole chickens
Shantung Sauce
- 1/3 cup caster sugar (75 grams)
- 1/2 cup water
- 2 tablespoons white wine vinegar
- 1 fresh red Thai chile (chopped finely)
Directions
1
Combine garlic, ginger, sauce, sherry, pepper and oil in large bowl; add chicken, coat in marinade and cover and refrigerate overnight.2
Next day - preheat oven to 220C/200C fan forced (430F/390F fan forced).3
Half fill a baking dish with water and place an oiled rack over the baking dish and place the chicken on the rack.4
Roast the chicken uncovered for about 1 hour and 20 minutes or until cooked through (I would keep an eye on the water level and possibly replentish if looking at drying out).5
While the chicken is cooking make the shantung sauce - Combine sugar and the water in small saucepan, stir over low heat until sugar dissolves and bring to a boil and let boil for about 5 minutes (uncovered) WITHOUT STIRRING until sauce thicken slightly.6
Remove from the heat and stir in vinegar and chilli.7
Remove chicken from the oven, when cool enough to handle, remove bones and chop meat coarsely and serve drizzled with the shantung sauce (do a gentle reheat of sauce if required).
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Featured Reviews for This Recipe
From: NorthwestGal
On Jun 16, 2009
Everyone in my family loved the chicken. It was so tasty, so moist, and so tender---all elements that make it a huge hit in my household. You can bet I will be making this dish quite often. Unfortunately, I messed up the sauce (because I got distracted and it cooked to a hard, carmelized blob...oops.) So I am looking forward to making this again, so I can actually try the sauce, too! But even without the sauce, the chicken alone was well worth trying. Made for "Please Review My Recipe" tag game.
From: wicked cook 46
On Apr 21, 2009
I use a half turkey instead of a chicken and marinaded it for 30 hours LOL I also doubled the marinade and sauce. This was so YUMMY and the sauce has a lovely sweet heat. YUM Definite keeper Made for Everyday is a Holiday
From: The Flying Chef
On Mar 4, 2009
Wow Pat!! I am so glad I decided to photograph this chicken whole rather than plated. As soon as I went to cut it, it fell apart, it was so tender. What a perfect way to cook a chook, we loved the marinade and agree with Jan, this comes out so moist and tender it does not need another thing.. As Jan had said the sauce was a little sweet for their tastes in her review. I decided to cut back on the sugar and I added 2 chilies and we thought it was perfect and went well with the chicken. I served ours over bok choy, red pepper and bean sprouts and we drizzled the sauce over our veg as well. I still have to repeat it again I was so impressed with how moist and tender the chicken turned out. I almost wanted to take a photo of our bones 
Fab recipe Pat so glad I tried it.
From: Vicki in CT
On Dec 20, 2008
5+ stars. This had an amazing complexity of layered flavors that worked perfectly together. The salty marinade with a crispy skin topped with the spicy, sweet sauce was amazing. I used chicken leg quarters so cooked for only one hour (also didn't use the rack and water method, just placed skin side down in pam sprayed pan for 30 minutes, then basted with marinade and flipped to skin side up for last 30 minutes). I used just regular sugar and rice wine vinegar vs white wine vinegar. Also, I did not debone. I just cut some slits through the skin before topping with the sauce. This was super simple, yet elegant, and best of all absolutely delicious.
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