Shantung Roast Chicken – Pete Evans

Shantung Chicken - Pete Evans

Here’s a recipe you can try at home from our SumoSalad ambassador. Shantung Roast Chicken – Pete Evans.

Serves 4


1 × 1.2 kg chicken
steamed Asian greens, such as Chinese broccoli or bok choy
Cucumber Salad with Avocado and Ginger (optional)

4 garlic cloves, chopped
3 tablespoons finely grated ginger
1 long red chilli, chopped
1 tablespoon chopped coriander
roots and stems
2 teaspoons Sichuan peppercorns
80 ml tamari
80 ml shaoxing rice wine
2 tablespoons coconut oil

1 tablespoon honey
2 tablespoons tamari
2 tablespoons apple cider vinegar or Chinese black vinegar
2 garlic cloves, finely chopped
1 long red chilli, thinly sliced
few drops of sesame oil
1 tablespoon toasted sesame seeds
1 handful of coriander leaves,chopped


To make the marinade, process or pound the garlic, ginger, chilli,coriander roots and stems and Sichuan peppercorns in a food processor
or with a mortar and pestle until they form a paste. Add the tamari, rice wine and oil and mix until well combined.

Place the chicken in a large bowl and pour over the marinade, rubbing it into the chicken well. Place the chicken in the fridge to marinate for at least an hour, or ideally overnight.

Preheat the oven to 180°C. Place the marinated chicken on a sheet of foil, wrap up and place on a baking tray. Roast for 1¼ hours, then remove the foil and roast for a further 20 minutes, or until the chicken is cooked and the skin is golden brown. Remove from the oven and rest in a warm place for 20 minutes.

To make the sauce, mix all the ingredients in a bowl. Serve the chicken with the sauce, a big platter of steamed Asian greens
and cucumber salad (if using).

POSTED BY: Pete Evans