Shantung Chicken

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).