So much more than just a roast chicken, this slow-food special is based on traditional Chinese Peking Duck but can be easily done in a conventional oven. This version is redolent of chilli, garlic and ginger – roasted low and slow to a succulent tenderness after being basted in butter and then in a sticky marinade of soy sauce and honey. The meat can be shredded and served in rice flour pancakes alongside a slaw of steamed green beans drizzled in sesame oil.
Sticky Soy-Roasted Chicken
Prep time: 20 minutes / Cook time: 1 hour 10 minutes / Serves: 4 to 6
A thumb-sized piece of fresh ginger, peeled and grated
4 garlic cloves, peeled and grated
3 small red chillies, finely chopped
100g salted butter, softened
A large free-range chicken, giblets removed
200ml dark soy sauce
Preheat the oven to 150°C. Mix the ginger, garlic and chillies into the butter and rub over the chicken, making sure to include 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°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 to cool slightly then remove the meat from the bones with a fork.
Shredded Sesame Green Beans
250g green runner beans, washed, and woody stalks removed
1T sesame oil
2T toasted sesame seeds
Using a speed-peeler, slice the beans into long slivers. Steam on high for 5 minutes and drizzle the sesame oil and seeds over the beans. Serve alongside the shredded soy chicken with store-bought plum sauce and Chinese pancakes.