Shandong Roast Chicken
This Shandong braised chicken is marinated in soy sauce, deep-fried, and steamed before being deboned and cut into serving pieces, served with a specially prepared seasoning sauce.
Ingredients
Small chicken (patted dry)
1 whole
Soy sauce (for marinating)
1 tbsp
Oil
250 g
Sichuan peppercorns (crushed)
2 tbsp
Scallions (crushed)
75 g
Ginger
3 slices
Soy sauce (sauce seasoning)
2 tbsp
Vinegar (sauce seasoning)
1 tbsp
Sesame oil (sauce seasoning)
1 tbsp
Minced garlic (sauce seasoning)
2 tbsp
Instructions
1
Step 1
Pat the chicken dry, then marinate in soy sauce for half an hour, turning occasionally to ensure even coloring.
2
Step 2
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
Step 3
Remove the chicken bones, cut into rectangular pieces with the skin on, and arrange on a plate.
4
Step 4
Strain 2 tablespoons of the original steaming liquid, mix in all the sauce seasonings, and pour over the chicken to serve.
