Shantung Chicken

Name: Shantung Chicken
Ingredients: 1 (3.5 lb) whole chicken; 1 clove garlic, minced; 3/4 inch fresh ginger, peeled, grated; 1 tbsp dark soy sauce; 1 tbsp dry sherry; 2 tsp Sichuan peppercorns, crushed; 2 tsp peanut oil; 1/3 cup granulated sugar; 2 tbsp white wine vinegar; 1 None fresh small red Thai chili, finely chopped

10 ingredients

5 steps

Ingredients

1 (3.5 lb) whole chicken
1 clove garlic, minced
3/4 inch fresh ginger, peeled, grated
1 tbsp dark soy sauce
1 tbsp dry sherry
2 tsp Sichuan peppercorns, crushed
2 tsp peanut oil
1/3 cup granulated sugar
2 tbsp white wine vinegar
1 None fresh small red Thai chili, finely chopped

Directions

1

Combine garlic, ginger, soy sauce, sherry, peppercorn and oil in a large bowl. Add chicken and coat in marinade. Cover and chill overnight.
2

Preheat oven to 425°F.
3

Place chicken on an oiled wire rack inside of a large baking dish. Half-fill baking dish with water (it should not touch the chicken). Roast for about 1 hour 20 mins, or until cooked through.
4

Meanwhile, to make the shantung sauce. Stir sugar and 1/2 cup water in a small saucepan over low heat until sugar dissolves. Bring to a boil. Boil, without stirring, for 5 mins, or until sauce thickens slightly. Remove from heat and stir in vinegar and chili.
5

Remove chicken from oven. When cool enough to handle, chop meat coarsely and discard bones. Serve chicken drizzled with shantung sauce.