Sticky Soy-Roasted Chicken With Shredded Sesame Beans

Reminiscent of chili, garlic, and ginger, the chicken is cooked low and slow after being basted in butter and then in a sticky marinade of soy sauce and honey. Enjoy with your family.

Total Time

1hr 30min

5.0

2 Ratings

Author: East After Noon

Servings:

Ingredients

•

Free Range Chicken

•

1/2 cup

Salted Butter

•

to taste

Fresh Ginger

•

4 cloves

Garlic

•

Red Chili Peppers

•

3/4 cup

Dark Soy Sauce

•

1/3 cup

Honey

•

2 1/4 cups

Green Beans

•

2 Tbsp

Toasted White Sesame Seeds

•

1 Tbsp

Sesame Oil

Cooking Instructions

Preheat your oven to 300 degrees F (150 degrees C).

Mix the Fresh Ginger (to taste) , Garlic (4 cloves) , and Red Chili Peppers (3) into the Salted Butter (1/2 cup) and rub over the Free Range Chicken (1) , making sure to get between the skin and the breast.

Place the chicken on a rack inside a roasting dish and roast for 30 minutes.

Meanwhile, combine the Dark Soy Sauce (3/4 cup) and Honey (1/3 cup) in a saucepan and simmer over medium heat until reduced and sticky.

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.

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.

Using a speed-peeler, slice the Green Beans (2 1/4 cups) into long thin slivers. Steam on high for 5 minutes and drizzle over the Sesame Oil (1 Tbsp) and Toasted White Sesame Seeds (2 Tbsp) .

Serve the shredded soy chicken alongside shop-bought plum sauce and Chinese pancakes.

Nutrition Per Serving

CALORIES

1110

FAT

75.5 g

PROTEIN

70.2 g

CARBS

41.4 g