Shandong Sauce Recipes

SHANDONG SAUCE

SHANDONG SAUCE image

Yield 1 pint

Number Of Ingredients 10

Ingredients

2 garlic cloves, finely chopped
2 chiles, finely chopped
2 spring onions, finely chopped
1 tsp. sugar
1 tsp. sesame oil
2 1/2 Tbsp. chicken stock
1/2 tsp. salt
3 tsp. dry sherry
2 tsp. wine vinegar
1/2 Tbsp. red chili oil

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.

SHANDONG CHINESE CHICKEN

Shandong Chinese Chicken image

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

Ingredients

2 tablespoons melted butter
½ cup white vinegar
¼ cup water
½ cup mayonnaise
2 tablespoons prepared horseradish
1 tablespoon white sugar
¾ teaspoon ground black pepper
1 pinch salt
4 chicken leg quarters

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

SHANTUNG CHICKEN

Shantung Chicken image

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

Ingredients

1 garlic clove (crushed)
10 g fresh ginger (2cm piece grated)
1 tablespoon dark soy sauce
1 tablespoon dry sherry
2 teaspoons szechuan peppercorns (crushed)
2 teaspoons peanut oil
1 5/8 kg whole chickens
1/3 cup caster sugar (75 grams)
1/2 cup water
2 tablespoons white wine vinegar
1 fresh red Thai chile (chopped finely)

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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