Shantung Chicken Recipes

Steps:

• Combine garlic, ginger, sauce, sherry, pepper and oil in large bowl; add chicken, coat in marinade and cover and refrigerate overnight.
• Next day - preheat oven to 220C/200C fan forced (430F/390F fan forced).
• Half fill a baking dish with water and place an oiled rack over the baking dish and place the chicken on the rack.
• Roast the chicken uncovered for about 1 hour and 20 minutes or until cooked through (I would keep an eye on the water level and possibly replentish if looking at drying out).
• 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 (uncovered) WITHOUT STIRRING until sauce thicken slightly.
• Remove from the heat and stir in vinegar and chilli.
• Remove chicken from the oven, when cool enough to handle, remove bones and chop meat coarsely and serve drizzled with the shantung sauce (do a gentle reheat of sauce if required).

Steps:

• Cut chicken into narrow strips. Combine 1 tablespoons each cornstarch and soy sauce with sherry and garlic in small bowl; stir in chicken. Let stand 5 minutes. Meanwhile, blend water, remaining 1 tablespoons cornstarch and 2 tablespoons soy sauce; set aside.
• Heat 1 tablespoons oil in hot wok or large skillet over high heat. Add chicken and stir-fry for 2 minutes; remove.
• Heat remaining 2 tablespoons oil in same pan; add bean sprouts, white parts of green onions and ginger; stir-fry for 3 minutes.
• Stir in chicken, soy-sauce mixture, green onion tops and sesame seeds.
• Cook and stir until mixture boils and thickens.
• Serve immediately over noodles.