Sticky Soy-Roasted Chicken With Shredded Sesame Beans
Redolent of chilli, 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.
1 Free Range Chicken
3.5 oz Salted Butter
to taste Ginger
4 clove Garlic
3 Red Chili Pepper
200 mL Dark Soy Sauce
100 mL Honey
250 g Green Beans
2 Tbsp Toasted White Sesame Seeds
1 Tbsp Sesame Oil
Preheat your oven to 150 degrees C.
Mix the Ginger, Garlic and Red Chili Pepper into the butter and rub over the Free Range Chicken, making sure to get Salted Butter 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 and Honey 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 180 degrees C. Roast the chicken for a further 30 to 40 minutes, basting occasionally with the soy marinade.
Using a speed-peeler, slice the Green Beans into long thin slivers. Steam on high for 5 minutes and drizzle over the Sesame Oil and Toasted White Sesame Seeds.
Serve alongside the shredded soy chicken with shop-bought plum sauce and Chinese pancakes.