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.
Author: East After Noon
Free Range Chicken
Red Chili Peppers
Dark Soy Sauce
Toasted White Sesame Seeds
Preheat your oven to 300 degrees F (150 degrees C).
Fresh Ginger (to taste)
Garlic (4 cloves)
Red Chili Peppers (3)
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)
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)
Toasted White Sesame Seeds (2 Tbsp)
Serve the shredded soy chicken alongside shop-bought plum sauce and Chinese pancakes.
Nutrition Per Serving
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