Shantungchicken Recipes

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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

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

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

SHANTUNG CHICKEN



Shantung Chicken image

This is a fast and tasty meal for those nights when you don't have a lot of time, yet want something hot and filling.Recipe adapted from great American cookbook. Feel free to dress it up or down.

Provided by FLUFFSTER

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 whole boneless skinless chicken breast
2 tablespoons cornstarch, divided
3 tablespoons soy sauce, divided
1 tablespoon dry sherry
1 garlic clove, minced
1 cup water
3 tablespoons vegetable oil, divided
1/2 lb fresh bean sprout
1/4 lb green onion, and tops cut into 1 & 1/2-inch lengths, separating whites from tops
1 tablespoon slivered fresh gingerroot
1 tablespoon sesame seeds, toasted
hot cooked noodles

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.

Nutrition Facts : Calories 202.8, Fat 11.9, SaturatedFat 1.6, Cholesterol 17.1, Sodium 784.3, Carbohydrate 11.4, Fiber 2.2, Sugar 3.4, Protein 11

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