Shandong Sauce Recipes

Steps:

• Heat a wok, then add the garlic, chiles, spring onions, sugar and sesame oil, Stir-fry for 1 minute, then add the chicken stock, salt, sherry and vinegar. Stir over med. heat until boiling, then simmer for about 20 seconds. To use: Pour the sauce over meat and finally drizzle on the red chili oil.

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).