Recipe by I'mPat
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.
- 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 white wine vinegar
- 1 fresh red Thai chile (chopped finely)
Directions See How It's Made
- 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.
- 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).