Shandong Chicken

Ingredientes

Marinade:

1 Pack vegan chicken pieces

2 teaspoons garlic paste

2 teaspoons ginger paste

3 tablespoons sugar syrup/honey (heat a little to make more easy to work with)

2 tablespoon light soy sauce

1 tablespoon dark soy sauce

1 tablespoon Shaoxing cooking wine

1 tablespoon black vinegar

Sauce:

5 tablespoons black vinegar

1 tablespoon sugar or honey

3 teaspoons garlic paste

2 spring onion sticks, chopped (white and green)

1 teaspoon sesame oil

1 red chilli, sliced or 1 TSP chilli flakes

To serve:

1 cucumber, cut on the diagonal, into bite sized pieces

1/4 cup coriander and parsley

1 spring onion stick, cut into inch long pieces

Instrucciones

Mix together the marinade: garlic paste, ginger paste, sugar syrup or honey, light soy sauce, dark soy sauce, Shaoxing wine, and black vinegar.

Coat the vegan chicken pieces thoroughly with the marinade. Place on a rack over a tray.

Refrigerate, uncovered, for at least 2 hours or overnight to allow flavor absorption.

Preheat oven to 200°C.

Brush the pieces again with marinade. Roast for 20–30 minutes, or until heated through and slightly caramelized. Adjust time depending on the vegan product—avoid overcooking.

While roasting, prepare the sauce: combine black vinegar, sugar or honey, garlic paste, chopped spring onions, sesame oil, and chilli in a small saucepan. Simmer for a few minutes until slightly thickened. Remove from heat.

Once cooked, toss the vegan chicken pieces in the warm sauce to coat.

Serve with cucumber slices, coriander and parsley mix, and spring onion pieces.