Cooked - Shandong Roast Chicken

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Shandong Roast Chicken

4.0

1 whole free-range chicken, about 1.6kg

½ tsp salt

1 tbsp dark soy sauce

1 tbsp Shaoxing wine

1 tsp grated ginger, juice only

¼ cup black vinegar

2 tsp soy sauce

2 tsp sugar

2 bird’s eye chillies

1 coriander root, stalk and root finely chopped, leaves reserved

4 cloves garlic, peeled and finely chopped

Rub the chicken all over with salt, inside and out, taking care to exfoliate to remove any dead skin from the chicken.
Pour boiling water all over the skin of the chicken to tighten it.
Combine the dark soy sauce, Shaoxing wine, ginger juice, and rub all over the chicken as well.
Marinate uncovered in the fridge overnight. Alternatively, use a hairdryer to blow to skin of the chicken until it is dry and tightened.
Heat your oven to 200C.
Place the chicken on a sheet of baking paper in a roasting pan and roast the chicken for 1 hour.
Remove from the oven and rest for 15 minutes.
For the Shandong sauce combine all the ingredients together and stir to dissolve the sugar.
Add a few spoons of the rendered chicken oil and juices from the pan.
Cut the chicken into pieces and serve smothered in the Shandong sauce.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍗Chicken

Cuisine🇨🇳Chinese

Occasions📆Everyday🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 1h30m

Created 42 weeks ago

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