Shandong Roast Chicken
A traditional classic of Shandong cuisine, this braised chicken is marinated first, then fried and steamed until fully cooked, and finished with a drizzle of seasoned sauce for a tender, delicious flavor.
Ingredients
whole chicken (patted dry)
1
soy sauce (for marinating)
1 tbsp
oil (for deep-frying)
250 g
Sichuan peppercorns
2 tbsp
scallions (crushed)
75 g
ginger (crushed)
3 slices
soy sauce (for sauce)
2 tbsp
vinegar (for sauce)
1 tbsp
sesame oil (for sauce)
1 tbsp
garlic paste (for sauce)
2 tbsp
Instructions
1
Marinate
After patting the chicken dry, soak it in soy sauce for half an hour, turning occasionally so the soy sauce colors it evenly.
2
Fry and steam
Deep-fry the chicken in hot oil over high heat until coffee-colored, place on a plate, sprinkle with the crushed scallions, ginger, and Sichuan peppercorns, then steam over high heat for about 40 minutes. Remove and let cool (about 1 hour or more).
3
Cut into pieces
Remove the bones and cut the chicken, keeping the skin on, into rectangular pieces, then arrange on a plate.
4
Make sauce and pour over
Strain 2 tablespoons of the chicken steaming liquid, stir in all the sauce ingredients until well combined, and pour over the chicken to serve.
