Shantung Chicken
Recipe: #14950
October 22, 2014
Categories: Chicken, Asian, Sunday Dinner, Oven Roast, Gluten-Free, High Protein, No Eggs, Non-Dairy, Whole Chicken, Chicken Dinner, more
"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."
Ingredients
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- SHANTUNG SAUCE
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Nutritional
- Serving Size: 1 (485.6 g)
- Calories 498.8
- Total Fat - 11.7 g
- Saturated Fat - 2.8 g
- Cholesterol - 1018.9 mg
- Sodium - 607.4 mg
- Total Carbohydrate - 20 g
- Dietary Fiber - 0.1 g
- Sugars - 18.9 g
- Protein - 73.8 g
- Calcium - 55.5 mg
- Iron - 10.4 mg
- Vitamin C - 15.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine garlic, ginger, sauce, sherry, pepper and oil in large bowl; add chicken, coat in marinade and cover and refrigerate overnight.
Step 2
Next day - preheat oven to 220C/200C fan forced (430F/390F fan forced).
Step 3
Half fill a baking dish with water and place an oiled rack over the baking dish and place the chicken on the rack.
Step 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).
Step 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.
Step 6
Remove from the heat and stir in vinegar and chilli.
Step 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).
Tips
No special items needed.