Weekender Bahrain, Wednesday, November 13 2019

Shandong Chicken

admin 16-Nov-2016

Shandong Chicken

The Shandong province has played a major role in both the history and cuisine of China. It is situated in the eastern part of the country(the name translates as ‘east of the mountains’) and on the intersection of both ancient and modern, north-south and east-west trade routes. As we have already seen in both Middle-Eastern and African cuisine, these trades routes were the means by which new ingredients and cooking methods were spread, so it is not surprising the Shandong province is considered to be one of the most influential in Chinese cooking.
Outside China, we tend to see food from the southern provinces, so you won’t often see Shandong dishes on the menu in a Chinese restaurant. However, many of the dishes you do see will have been influenced by the Shandong style.
A wide variety of ingredients and cooking methods are used, and with a 3000km coastline it is not surprising one of the major ingredients is seafood, but it is from the land we will take our ingredients today with an easy to make chicken dish.

What you need:
2 tablespoons melted butter
120ml mayonnaise
2 tbs prepared horseradish
1 tbs white sugar
3/4 tsp ground black pepper
1 pinch salt
120ml white vinegar
60ml cup water
4 chicken leg quarters

how to make:

Preheat the oven to 175°C.
Line a baking sheet or tin with foil, and brush with the melted butter.
Mix together the horseradish, mayonnaise, sugar, salt and pepper in a bowl, then slowly add the vinegar and water.
Mix 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,basting occasionally with remaining sauce.
The chicken is done when the juices run clear, and the meat is no longer pink.
Serve with rice or noodles.

Cook’s tip.

Prepare the day before and allow the chicken to marinate in the sauce overnight before cooking for a stronger taste.
When marinating slice diagonally into the skin and flesh of the meat to allow better penetration of the marinade.