Roast Suckling Chicken

Roast Suckling Chicken

　　Roast Suckling Chicken is one of the distinctive dishes in the Shandong cuisine of China’s culinary system. It primarily uses lettuce as the main ingredient and is mainly prepared by roasting.

　　Dish Characteristics

　　　　Golden in color, tender and lightly fragrant meat, even better when served with lettuce.

　　Historical and Cultural Background

　　　　1. Roast Suckling Chicken is one of the “Three Roasts” traditional dishes of Qingdao, Shandong. It was developed by a renowned chef in Qingdao in the 1940s. This dish uses that year’s young chicken, cut into large slices, deep-fried in oil, and then roasted until cooked. The finished dish is arranged on the plate in the original shape of the chicken, poured over the original juice, and served with lettuce for a unique flavor.

　　2. This dish is rich in nutrition and is a highly favored delicacy.

　　Preparation Methods

　　Method One

　　　　Ingredients

　　1000g chicken, 30g lettuce, 5g fine salt, 10g soy sauce, 10g scallion oil, 10g ginger, 1500g rapeseed oil (actual usage about 100g).

　　Preparation Process

　　Split the young chicken along the middle of the spine (keeping the belly connected), then make a cut at the thigh, break the wings with the back of a knife, remove the wing tips and wash clean. Then coat the chicken evenly with soy sauce. Dip it briefly in oil heated to 90% heat (225°C), then place it in a roasting pan. Add scallion segments, ginger slices, then pour in clear broth, soy sauce, scallion oil, etc., and roast in an oven for about 10 minutes until cooked and golden brown. Remove, chop into strips, arrange on the plate in the original shape of the chicken, and pour over the original broth. Wash and slice the lettuce, place on both sides of the chicken to serve. Roast Suckling Chicken

　　　　Key Preparation Points

　　1. This dish must use that year’s young chicken, typically around 500g;

　　2. The roasting temperature should be controlled between 150°C and 200°C.