Roast Shandong Chicken
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Roast Shandong Chicken
Recipe Courtney Roulston
Ingredients
1.8kg whole free range Coles chicken, butterflied
1 tsp sea salt flakes
2 tbsp soy sauce
2 tbsp shaoxing wine
1 tbsp ginger, grated
1 tsp honey
2 tsp sesame oil
1 lebanese cucumber, sliced to serve
shandong sauce
¼ cup chinese black vinegar
1 tbsp soy sauce
1 tbsp honey
1 tbsp coriander stalk (leaves reserved for garnish)
1 long red chili
2 cloves garlic, grated
Method
Place the chicken onto a clean work surface and rub the sea salt all over the skin (this will clean any dead skin from the chicken as an abrasive and make the marinade stick to the skin better.) Wipe the excess salt from the chicken with paper towel and pat dry.
Place the soy sauce, Shaoxing wine, ginger, honey and sesame oil in a large bowl. Add the chicken to the marinade and allow to rest for anywhere from 1 hour to overnight if time permits.
Pre heat the oven to 190 degrees C.
Place the chicken onto a lined oven tray and roast for 40-45 minutes, or until the chicken is cooked and slightly crispy. You can baste the chicken a couple of times as it cooks.
Place the Shandong sauce ingredients into a small saucepan and simmer for a few minutes to reduce slightly.
Once the chicken is cooked and rested, cut into pieces and arrange on a serving platter. Spoon over the Shandong dressing and garnish with reserved coriander leaves and sliced cucumber.
