Ingredients
-
1
-
10
-
1
-
1
-
2
-
2
-
1 5/8
-
-
1/3
-
1/2
-
2
-
1
-
-
-
Directions
Shantung Chicken, 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 , Made this for the family and it was great, sauce was a little too sweet and it needs more than 1 chilli for my liking , The Szechuan lovers here enjoyed this delicious chicken My search for the Szechuan peppercorns had me find a blend just a touch different than what I had on hand – I suspect either blend would work well Remains I will keep a eye out for the Szechuan Peppercorns for the next time around Made for Auz/NZ Swap
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Combine Garlic, Ginger, Sauce, Sherry, Pepper and Oil in Large Bowl; Add Chicken, Coat in Marinade and Cover and Refrigerate Overnight. |
|
2
Done
|
Next Day - Preheat Oven to 220c/200c Fan Forced (430f/390f Fan Forced). |
|
3
Done
|
Half Fill a Baking Dish With Water and Place an Oiled Rack Over the Baking Dish and Place the Chicken on the Rack. |
|
4
Done
|
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
Done
|
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
Done
|
Remove from the Heat and Stir in Vinegar and Chilli. |
|
7
Done
|
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). |
