Shantung Chicken

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From the australian women's weekly new asian cookbook - this sounds so good and reasonably easy to make. times at this stage are estimated and does not include overnight refrigeration time.

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Steps

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Combine garlic , ginger , sauce , sherry , pepper and oil in large bowl.

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Add chicken , coat in marinade and cover and refrigerate overnight.

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Next day - preheat oven to 220c / 200c fan forced.

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Half fill a baking dish with water and place an oiled rack over the baking dish and place the chicken on the rack.

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Roast the chicken uncovered for about 1 hour and 20 minutes or until cooked through.

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While the chicken is cooking make the shantung sauce - combine sugar and the water in small saucepan , stir over low heat until sugar dissolves and bring to a boil and let boil for about 5 minutes without stirring until sauce thicken slightly.

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Remove from the heat and stir in vinegar and chilli.

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Remove chicken from the oven , when cool enough to handle , remove bones and chop meat coarsely and serve drizzled with the shantung sauce.

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Ingredients

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garlic clove, fresh ginger, dark soy sauce, dry sherry, szechuan peppercorns, peanut oil, whole chickens, caster sugar, water, white wine vinegar, red thai chile