Shantung Chicken

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 3-4
• 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
• 1/3 cup caster sugar (75 grams)
• 1/2 cup water
• 2 tablespoons wine vinegar
• 1 fresh red thai chile (chopped finely)

Recipe

• combine garlic, ginger, sauce, sherry, pepper and oil in large bowl; add chicken, coat in marinade and cover and refrigerate overnight.
• next day - preheat oven to 220c/200c fan forced (430f/390f fan forced).
• 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).
• 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.
• remove from the heat and stir in vinegar and chilli.
• 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).