Preheat your oven to 150 degrees C (300 degrees F).
Mix the Fresh Ginger (to taste), Garlic (4 clove) and Red Chili Pepper (3) into the butter and rub over the Free Range Chicken (1), making sure to get Salted Butter (7 tablespoon) 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 (200 milliliter) and Honey (100 milliliter) 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 (350 degrees F). Roast the chicken for a further 30 to 40 minutes, basting occasionally with the soy marinade.
Using a speed-peeler, slice the Green Beans (250 gram) into long thin slivers. Steam on high for 5 minutes and drizzle over the Sesame Oil (1 tablespoon) and Toasted White Sesame Seeds (2 tablespoon).
Serve alongside the shredded soy chicken with shop-bought plum sauce and Chinese pancakes.