SHANDONG ROAST CHICKEN
1 free-range chicken [about 1.6 kg]
coarse salt
15 ml dark soy sauce
15 ml Shaoxing wine
[Chinese cooking wine]
1 tablespoon grated ginger
[juice only]
50 ml Chinese black vinegar
10 ml soy sauce
10 g sugar
2 fresh bird’s eye chillies
small bunch coriander
4 cloves garlic
_ generously rub the chicken with the coarse salt
[to exfoliate it and make it easier for the marinade to stick]
_ boil water and pour all over the chicken [this will tighten the skin]
_ combine dark soy sause, cooking wine and ginger juice and rub generously over the chicken
_ leave to marinate uncovered in the fridge over night
[alternatively you can use a hairdryer on hot to blow the skin of the chicken until dry and tightened]
_ heat oven to 200°C
_ place chicken on a sheet of baking paper in a roasting pan and roast for 1 hour
_ remove from oven and rest for 15 minutes
_ for the sauce combine soy sauce, sugar, finely sliced chilly and minced garlic
_ add chicken juices and oil from the pan and stir sauce until sugar is dissolved
_ cut chicken into pieces [we prefer to debone it first]
_ place chicken on a plate, drizzle with sauce and sprinkle with roughly chopped coriander
_ serve with rice
SHANDONG BRATHÄHNCHEN
1 Huhn aus Freilandhaltung [ca. 1,6 kg]
grobes Salz
15 ml dunkle Sojasauce
15 ml Shaoxing-Wein
[chinesischer Kochwein]
1 Esslöffel geriebener Ingwer [Saft]
50 ml chinesischer schwarzer Essig
10 ml Sojasauce
10 g Zucker
2 frische Bird’sEye-Chilis
kleiner Bund Koriander
4 Zehen Knoblauch
