Chinese Shandong Roast Chicken
User Reviews
5.0
6 reviews
Excellent
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Prep Time
20 mins
-
Cook Time
1 hr 20 mins
-
Marination
2 hrs
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Total Time
3 hrs 35 mins
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Servings
4
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Calories
455 kcal
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Course
Main Course, Appetizer
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Cuisine
Chinese
Chinese Shandong Roast Chicken
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Shandong Roast Chicken is the most intoxicating combination of juicy, crispy skinned chicken, bathed in a sweet and sour black vinegar based dressing. It's heavenly, light, bright, fragrant and super easy to make at home.
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Ingredients
For the chicken marinade
- 1 tbsp dark soy sauce
- 1 tbsp Shaoxing cooking wine
- 1 tsp salt
- 1 tbsp sugar
- 1 tsp ginger (minced)
- 1 chicken (medium sized)
For the Shandong Sauce
- 2 garlic cloves (very finely chopped)
- ½ tsp ginger (minced)
- 1 tbsp Shaoxing cooking wine
- 1 tsp sugar
- 1 tbsp light soy sauce
- ¼ cup Chinese black vinegar
Other ingredients
- 1 cup cucumber (cubed)
- 2 tbsp cilantro (chopped)
- 1 red chilli (seeded and thinly sliced or chopped)
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Instructions
For the Chicken marinade
- Whisk together all the marinade ingredients then pour over the chicken. Rub into the skin to ensure it's all covered then cover and rest in the fridge for 2 hours.Preheat oven to 200ºCPlace the chicken on a rack in a roasting tin and roast for between 1-1½ hours. After 30 minutes loosely cover the chicken with foil to avoid burning.The internal temperature should be at least 165ºF/74ºC and the juices run clear when pierced through the thighs.Remove the chicken and leave to rest for 30 minutes.
To make the Shandong sauce
- Whisk together all the sauce ingredients and set aside.
Assembling the dish
- Cut the chicken into bite size pieces. The simplest way to do this is to remove the legs and thighs first and using either a cleaver or poultry shears cut up into pieces.Then, using shears, cut either side of the backbone (the bottom of the chicken) and then cut the whole bird in half to give two full breasts with the bone still in. Then, using a cleave or the shears, cut these into bite sized pieces.
- If this all seems like hard work, you can simply strip the chicken from the bones in large chunks and serve that way.
- Arrange all the chicken pieces in a single layer on a large platter then pour over the Shandong sauce. Scatter over the cucumber, cilantro and chilli and serve.
- You can serve warm or leave to cool completely. If you want to make in advance, refrigerate. Bring out of the fridge about 1/2 hour before you want to eat to let it come up in temperature slightly (it tastes better!).
Notes
- Eating Shandong Chicken
- You can eat Shandong Roast Chicken at any temperature. Eating cold means you can refrigerate and eat later. The only difference is to not add the dressing until you want to eat. Bring the chicken up to room temperature from the fridge and then pour over the dressing just before serving.
- Rotisserie Chicken
- You can save yourself the trouble of roasting your chicken by using a supermarket bought rotisserie chicken. The only thing is to ensure you buy a straightforward chicken without any added flavour (no BBQ, Mediterranean herb etc). Simply, divide the hot, warm or cold chicken into pieces and pour over the dressing.
- Instead of a whole chicken, you could roast 4 leg/thigh (Marylands), or 8 thighs (bone in/skin on).
Nutrition Information
Show Details
Calories
455kcal
(23%)
Carbohydrates
7g
(2%)
Protein
37g
(74%)
Fat
29g
(45%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
6g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
143mg
(48%)
Sodium
1220mg
(51%)
Potassium
473mg
(14%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
411IU
(8%)
Vitamin C
21mg
(23%)
Calcium
34mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Calories | 455kcal | 23% |
| Carbohydrates | 7g | 2% |
| Protein | 37g | 74% |
| Fat | 29g | 45% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 143mg | 48% |
| Sodium | 1220mg | 51% |
| Potassium | 473mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 411IU | 8% |
| Vitamin C | 21mg | 23% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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