Cooking Instructions
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Step 1
Preheat your oven to 300 degrees F (150 degrees C).
Step 2
Mix the
Fresh Ginger (to taste)
,
Garlic (4 cloves)
, and
Red Chili Peppers (3)
into the
Salted Butter (100 g)
and rub over the
Free Range Chicken (1)
, making sure to get between the skin and the breast.
Step 3
Place the chicken on a rack inside a roasting dish and roast for 30 minutes.
Step 4
Meanwhile, combine the
Dark Soy Sauce (200 mL)
and
Honey (140 g)
in a saucepan and simmer over medium heat until reduced and sticky.
Step 5
Baste the chicken in the marinade and return to the oven, increasing the heat to 350 degrees F (180 degrees C). Roast the chicken for a further 30 to 40 minutes, basting occasionally with the soy marinade.
Step 6
When done, the chicken should be golden brown with crispy skin. Allow it to cool slightly then remove the meat from the bones with a fork.
Step 7
Using a speed-peeler, slice the
Green Beans (250 g)
into long thin slivers. Steam on high for 5 minutes and drizzle over the
Sesame Oil (15 mL)
and
Toasted White Sesame Seeds (15 g)
.
Step 8
Serve the shredded soy chicken alongside shop-bought plum sauce and Chinese pancakes.
