Shandong Chinese Chicken Recipes
SHANDONG CHINESE CHICKEN
A great chicken dish with a local Chinese Provincial flair. I learned this recipe while teaching English in mainland China. Serve with rice or noodles and a cole slaw or Korean kimchee. Ice cold beer is the beverage of choice with this dish.
Provided by SONNYCHIBA
Categories World Cuisine Recipes Asian Chinese
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, and brush the foil with melted butter.
- In a medium bowl, mix together the vinegar, water, mayonnaise, horseradish, sugar, salt and pepper until well blended. Coat each piece of chicken heavily with the sauce, and place onto the prepared baking sheet.
- Bake, uncovered, for about 45 minutes in the preheated oven. Baste occasionally with remaining sauce. Chicken is done when the juices run clear, and the meat is no longer pink. Serve with rice or noodles.
Nutrition Facts : Calories 525.2 calories, Carbohydrate 5.1 g, Cholesterol 128.7 mg, Fat 42.7 g, Fiber 0.4 g, Protein 29.5 g, SaturatedFat 11.1 g, Sodium 318.2 mg, Sugar 4 g
CHINESE CLAM SOUP
The original and well known Chinese cuisine can be categorized into Anhui, Cantonese, Fujian, Hunan, Shandong, Szechuan, Zhejiang, Shanghai and Beijing cuisines.
Provided by Timothy H.
Categories Clear Soup
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Marinade chicken with soy sauce, cornstarch, sugar and black pepper for 20 minutes, mix in 1 teaspoon sesame oil.
- Heat saucepan and 1 tablespoon oil, fry ginger for 2 minutes.
- Pour in chicken stock and bring to boil.
- Add in mushrooms and chicken, cover and simmer for 15 minutes.
- Stir in pacific clams.
- Garnish with spring onions and Chinese celery.
- Ready to serve.
Nutrition Facts : Calories 218.2, Fat 4.9, SaturatedFat 1.2, Cholesterol 61.1, Sodium 581.9, Carbohydrate 13.4, Fiber 0.2, Sugar 5.4, Protein 28.1
SHANTUNG CHICKEN
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.
Provided by ImPat
Categories Whole Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
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).
Nutrition Facts : Calories 983, Fat 66.7, SaturatedFat 18.8, Cholesterol 296.6, Sodium 530, Carbohydrate 18.1, Fiber 0.1, Sugar 16.9, Protein 70.2
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