Go Back
–+ servings
Shandong Roast Chicken

Delicious Shandong Roast Chicken: Simple and Full of Flavor

Savor the rich flavors of Shandong Roast Chicken, a simple yet delicious dish that brings authentic Chinese taste to your table.
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 1 hour 30 minutes
Resting Time 30 minutes
Total Time 4 hours
Servings: 4 servings
Course: Chicken
Cuisine: Chinese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 whole Medium-sized Chicken A whole chicken helps lock in the juiciness while roasting.
  • 2 teaspoons Salt Enhances flavor; use kosher salt for a less salty finish.
For the Marinade
  • 2 tablespoons Dark Soy Sauce Imparts depth and richness; substitute with regular soy for a lighter flavor.
  • 2 tablespoons Shaoxing Cooking Wine Adds aromatic notes; can be replaced with dry sherry if unavailable.
  • 1 tablespoon Sugar Balances the savory elements; adjust to taste or use honey for a natural sweetness.
  • 1 tablespoon Ginger (minced) Provides a warm, spicy kick; fresh ginger is ideal for authentic taste.
  • 4 cloves Garlic Cloves Essential for flavor; consider using roasted garlic for a milder taste.
For the Shandong Sauce
  • 2 tablespoons Light Soy Sauce Lighter in flavor for seasoning the sauce; regular soy sauce can work too.
  • 2 tablespoons Chinese Black Vinegar The key ingredient giving a unique tang; balsamic can be used as a substitute.
For the Garnish
  • 1 cup Cucumber (cubed) Adds a refreshing crunch; radishes can be a delightful alternative.
  • 1/4 cup Cilantro (chopped) Fresh herbaceous note; feel free to omit if you dislike cilantro.
  • 1 whole Red Chili Adds heat if desired; increase quantity for a spicier kick or omit for a milder dish.

Equipment

  • Oven
  • Roasting Rack
  • Mixing bowl
  • Baking Tray
  • Meat Thermometer
  • Poultry Shears

Method
 

Marinate the Chicken
  1. In a bowl, mix together dark soy sauce, Shaoxing cooking wine, salt, sugar, and minced ginger. Coat the chicken thoroughly with this mixture, ensuring every part is covered. Refrigerate for at least 2 hours.
Preheat the Oven
  1. Preheat your oven to 200°C (392°F) and set a roasting rack in a baking tray.
Roast the Chicken
  1. Remove the chicken from the refrigerator and place it on the prepared roasting rack. Roast for about 1 to 1.5 hours, checking that the internal temperature reaches 165°F (74°C). Cover loosely with foil after 30 minutes.
Let the Chicken Rest
  1. Let the chicken rest for 30 minutes after roasting.
Make the Shandong Sauce
  1. Whisk together garlic, ginger, Shaoxing wine, sugar, light soy sauce, and black vinegar in a medium-sized bowl.
Serve the Chicken
  1. Carve the chicken into bite-sized pieces and pour the Shandong sauce over it. Garnish with cubed cucumber, chopped cilantro, and sliced red chili.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 8gProtein: 35gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 800mgPotassium: 300mgFiber: 1gSugar: 5gVitamin A: 100IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

For best flavor, ensure the chicken is fully coated in the marinade and refrigerated for at least 2 hours, preferably overnight.

Tried this recipe?

Let us know how it was!