Shantung Chicken - cooking recipe

Ingredients

1 (3.5 lb) whole chicken
1 clove garlic, minced
3/4 inch fresh ginger, peeled, grated
1 tbsp dark soy sauce
1 tbsp dry sherry
2 tsp Sichuan peppercorns, crushed
2 tsp peanut oil
1/3 cup granulated sugar
2 tbsp white wine vinegar
1 None fresh small red Thai chili, finely chopped

Preparation

Combine garlic, ginger, soy sauce, sherry, peppercorn and oil in a large bowl. Add chicken and coat in marinade. Cover and chill overnight.
Preheat oven to 425\u00b0F.
Place chicken on an oiled wire rack inside of a large baking dish. Half-fill baking dish with water (it should not touch the chicken). Roast for about 1 hour 20 mins, or until cooked through.
Meanwhile, to make the shantung sauce. Stir sugar and 1/2 cup water in a small saucepan over low heat until sugar dissolves. Bring to a boil. Boil, without stirring, for 5 mins, or until sauce thickens slightly. Remove from heat and stir in vinegar and chili.
Remove chicken from oven. When cool enough to handle, chop meat coarsely and discard bones. Serve chicken drizzled with shantung sauce.