Sticky Sesame Roast Chicken with Ginger-Scallion Drip

Serves 1
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Directions

  1. 1Chop the spring onions into 2 1/2 inch pieces.
  2. 2Chop the spring onions into 2 1/2 inch pieces.
  3. 3Chop the spring onions into 2 1/2 inch pieces.
  4. 4Grate the ginger.
  5. 5Grate the ginger.
  6. 6Grate the ginger.
  7. 7Combine tamari, rice wine vinegar, toasted sesame oil, brown sugar, five spice powder, star anise, chopped spring onions and grated ginger in a bowl and whisk well to make the marinade.
  8. 8Combine tamari, rice wine vinegar, toasted sesame oil, brown sugar, five spice powder, star anise, chopped spring onions and grated ginger in a bowl and whisk well to make the marinade.
  9. 9Combine tamari, rice wine vinegar, toasted sesame oil, brown sugar, five spice powder, star anise, chopped spring onions and grated ginger in a bowl and whisk well to make the marinade.
  10. 10Salt the chicken thoroughly.
  11. 11Salt the chicken thoroughly.
  12. 12Salt the chicken thoroughly.
  13. 13Place the chicken into a large freezer bag.
  14. 14Place the chicken into a large freezer bag.
  15. 15Place the chicken into a large freezer bag.
  16. 16Pour the prepared marinade over the chicken in the bag.
  17. 17Pour the prepared marinade over the chicken in the bag.
  18. 18Pour the prepared marinade over the chicken in the bag.
  19. 19Seal the bag tightly and massage the chicken to coat it evenly with the marinade.
  20. 20Seal the bag tightly and massage the chicken to coat it evenly with the marinade.
  21. 21Seal the bag tightly and massage the chicken to coat it evenly with the marinade.
  22. 22Double-bag the chicken to prevent leaks.
  23. 23Double-bag the chicken to prevent leaks.
  24. 24Double-bag the chicken to prevent leaks.
  25. 25Marinate the chicken overnight in the refrigerator, flipping the bag occasionally to ensure even marination.
  26. 26Marinate the chicken overnight in the refrigerator, flipping the bag occasionally to ensure even marination.
  27. 27Marinate the chicken overnight in the refrigerator, flipping the bag occasionally to ensure even marination.
  28. 28Preheat the oven to 425°F.
  29. 29Preheat the oven to 425°F.
  30. 30Preheat the oven to 425°F.
  31. 31Let the marinated chicken come to room temperature for 1 hour before roasting.
  32. 32Let the marinated chicken come to room temperature for 1 hour before roasting.
  33. 33Let the marinated chicken come to room temperature for 1 hour before roasting.
  34. 34Drain the marinade from the bag into a bowl and set it aside.
  35. 35Drain the marinade from the bag into a bowl and set it aside.
  36. 36Drain the marinade from the bag into a bowl and set it aside.
  37. 37Place the chicken in a cast iron pan or baking dish.
  38. 38Place the chicken in a cast iron pan or baking dish.
  39. 39Place the chicken in a cast iron pan or baking dish.
  40. 40Tuck butter cubes around the chicken, including inside the cavity if desired.
  41. 41Tuck butter cubes around the chicken, including inside the cavity if desired.
  42. 42Tuck butter cubes around the chicken, including inside the cavity if desired.
  43. 43Sprinkle sesame seeds over the chicken.
  44. 44Sprinkle sesame seeds over the chicken.
  45. 45Sprinkle sesame seeds over the chicken.
  46. 46Pour the reserved marinade over the chicken.
  47. 47Pour the reserved marinade over the chicken.
  48. 48Pour the reserved marinade over the chicken.
  49. 49Roast the chicken on the center rack of the preheated oven.
  50. 50Roast the chicken on the center rack of the preheated oven.
  51. 51Roast the chicken on the center rack of the preheated oven.
  52. 52After 20 minutes, add 1/4 cup of dry vermouth to the pan, scrape and stir the pan juices, and baste the chicken.
  53. 53After 20 minutes, add 1/4 cup of dry vermouth to the pan, scrape and stir the pan juices, and baste the chicken.
  54. 54After 20 minutes, add 1/4 cup of dry vermouth to the pan, scrape and stir the pan juices, and baste the chicken.
  55. 55Rotate the pan for even cooking.
  56. 56Rotate the pan for even cooking.
  57. 57Rotate the pan for even cooking.
  58. 58Continue basting every 20 minutes, adding another 1/4 cup of vermouth at the 60-minute mark.
  59. 59Continue basting every 20 minutes, adding another 1/4 cup of vermouth at the 60-minute mark.
  60. 60Continue basting every 20 minutes, adding another 1/4 cup of vermouth at the 60-minute mark.
  61. 61Add a splash more vermouth if the pan gets dry.
  62. 62Add a splash more vermouth if the pan gets dry.
  63. 63Add a splash more vermouth if the pan gets dry.
  64. 64Cook the chicken until it reaches an internal temperature of 165°F.
  65. 65Cook the chicken until it reaches an internal temperature of 165°F.
  66. 66Cook the chicken until it reaches an internal temperature of 165°F.
  67. 67Finely mince the scallions for the ginger-scallion sauce.
  68. 68Finely mince the scallions for the ginger-scallion sauce.
  69. 69Finely mince the scallions for the ginger-scallion sauce.
  70. 70Microplane the large piece of ginger for the ginger-scallion sauce.
  71. 71Microplane the large piece of ginger for the ginger-scallion sauce.
  72. 72Microplane the large piece of ginger for the ginger-scallion sauce.
  73. 73In a heatproof bowl, combine minced scallions, microplaned ginger, ground white pepper, and a pinch of salt.
  74. 74In a heatproof bowl, combine minced scallions, microplaned ginger, ground white pepper, and a pinch of salt.
  75. 75In a heatproof bowl, combine minced scallions, microplaned ginger, ground white pepper, and a pinch of salt.
  76. 76Heat neutral high-heat oil until sizzling.
  77. 77Heat neutral high-heat oil until sizzling.
  78. 78Heat neutral high-heat oil until sizzling.
  79. 79Pour the hot oil over the mixture in the bowl.
  80. 80Pour the hot oil over the mixture in the bowl.
  81. 81Pour the hot oil over the mixture in the bowl.
  82. 82Stir to combine once the bubbling subsides.
  83. 83Stir to combine once the bubbling subsides.
  84. 84Stir to combine once the bubbling subsides.
  85. 85Cut the bok choy in half.
  86. 86Cut the bok choy in half.
  87. 87Cut the bok choy in half.
  88. 88Place the bok choy on a baking sheet and season with salt.
  89. 89Place the bok choy on a baking sheet and season with salt.
  90. 90Place the bok choy on a baking sheet and season with salt.
  91. 91Roast the bok choy in the oven until tender and slightly charred.
  92. 92Roast the bok choy in the oven until tender and slightly charred.
  93. 93Roast the bok choy in the oven until tender and slightly charred.
  94. 94Remove the roasted chicken from the oven.
  95. 95Remove the roasted chicken from the oven.
  96. 96Remove the roasted chicken from the oven.
  97. 97Carve the roasted chicken into pieces on a cutting board.
  98. 98Carve the roasted chicken into pieces on a cutting board.
  99. 99Carve the roasted chicken into pieces on a cutting board.
  100. 100Place the carved chicken pieces into a serving bowl.
  101. 101Place the carved chicken pieces into a serving bowl.
  102. 102Place the carved chicken pieces into a serving bowl.
  103. 103Remove the pan drippings from the roasting pan.
  104. 104Remove the pan drippings from the roasting pan.
  105. 105Remove the pan drippings from the roasting pan.
  106. 106Add flour to the pan drippings and whisk over heat to thicken into a sauce.
  107. 107Add flour to the pan drippings and whisk over heat to thicken into a sauce.
  108. 108Add flour to the pan drippings and whisk over heat to thicken into a sauce.
  109. 109Serve the chicken pieces over white rice.
  110. 110Serve the chicken pieces over white rice.
  111. 111Serve the chicken pieces over white rice.
  112. 112Top with a spoonful of the ginger-scallion sauce.
  113. 113Top with a spoonful of the ginger-scallion sauce.
  114. 114Top with a spoonful of the ginger-scallion sauce.
  115. 115Add roasted bok choy on the side.
  116. 116Add roasted bok choy on the side.
  117. 117Add roasted bok choy on the side.
  118. 118Pour some of the thickened pan sauce over the chicken and rice.
  119. 119Pour some of the thickened pan sauce over the chicken and rice.
  120. 120Pour some of the thickened pan sauce over the chicken and rice.
  121. 121Enjoy the meal.
  122. 122Enjoy the meal.
  123. 123Enjoy the meal.
  124. 124For meal prep, place cooked white rice into individual containers.
  125. 125For meal prep, place cooked white rice into individual containers.
  126. 126For meal prep, place cooked white rice into individual containers.
  127. 127Add carved chicken pieces on top of the rice.
  128. 128Add carved chicken pieces on top of the rice.
  129. 129Add carved chicken pieces on top of the rice.
  130. 130Spoon the ginger-scallion sauce over the chicken.
  131. 131Spoon the ginger-scallion sauce over the chicken.
  132. 132Spoon the ginger-scallion sauce over the chicken.
  133. 133Pour some of the thickened pan sauce over each portion.
  134. 134Pour some of the thickened pan sauce over each portion.
  135. 135Pour some of the thickened pan sauce over each portion.
  136. 136Add roasted bok choy to each container.
  137. 137Add roasted bok choy to each container.
  138. 138Add roasted bok choy to each container.
  139. 139Seal the containers for future meals.
  140. 140Seal the containers for future meals.
  141. 141Seal the containers for future meals.

Ingredients

  • 3 tbsp tamari
  • 3 tbsp tamari
  • 3 tbsp tamari
  • 2 tbsp rice wine vinegar
  • 2 tbsp rice wine vinegar
  • 2 tbsp rice wine vinegar
  • 2 tbsp toasted sesame oil
  • 2 tbsp toasted sesame oil
  • 2 tbsp toasted sesame oil
  • 2 tbsp brown sugar
  • 2 tbsp brown sugar
  • 2 tbsp brown sugar
  • 1 tsp five spice powder
  • 1 tsp five spice powder
  • 1 tsp five spice powder
  • 4 whole star anise
  • 4 whole star anise
  • 4 whole star anise
  • 3 spring onions
  • 3 spring onions
  • 3 spring onions
  • 1 thumb-sized piece ginger
  • 1 thumb-sized piece ginger
  • 1 thumb-sized piece ginger
  • 1 whole chicken
  • 1 whole chicken
  • 1 whole chicken
  • 2 tsp kosher salt
  • 2 tsp kosher salt
  • 2 tsp kosher salt
  • 2 tbsp sesame seeds
  • 2 tbsp sesame seeds
  • 2 tbsp sesame seeds
  • 7 tbsp butter
  • 7 tbsp butter
  • 7 tbsp butter
  • 0.5 cup dry vermouth
  • 0.5 cup dry vermouth
  • 0.5 cup dry vermouth
  • 3 scallions
  • 3 scallions
  • 3 scallions
  • 1 large piece ginger
  • 1 large piece ginger
  • 1 large piece ginger
  • 1 tsp ground white pepper
  • 1 tsp ground white pepper
  • 1 tsp ground white pepper
  • pinch salt
  • pinch salt
  • pinch salt
  • 8 tbsp neutral high-heat oil
  • 8 tbsp neutral high-heat oil
  • 8 tbsp neutral high-heat oil
  • bok choy
  • bok choy
  • bok choy

Equipment

cutting boardknifebowlmeasuring spoonsmeasuring cupsfreezer bagcast iron panbaking dishwhiskovensaucepantongssheet panwhiskserving plattercontainers

Tips

  • Marinate the chicken overnight for best flavor, flipping the bag occasionally.
  • Add more vermouth if the pan gets dry during roasting.
  • Cook chicken until it reaches an internal temperature of 165 degrees Fahrenheit.
  • The leftover sauce can be used for meal prep and poured over the chicken and rice for the next day's meal.
  • Ensure the oil is sizzling before pouring it over the ginger-scallion mixture for the sauce.
  • When meal prepping, layer rice, chicken, ginger-scallion sauce, and remaining pan sauce in containers.
  • Garnish with roasted bok choy.
  • The chicken can be carved and served with rice, ginger-scallion drip and bok choy.
  • The pan juices can be thickened with flour for a sauce.
  • This recipe is suitable for meal prepping and storage for multiple days of meals.
  • The leftover pan drippings can be reduced and thickened to create a rich sauce.
  • The chicken can be carved into pieces and served with rice and bok choy.
  • When preparing the bok choy, make sure it is cut in half and seasoned with salt before roasting it in the oven.
  • When cutting the bok choy, remember to cut it in half from the top to the bottom.
  • Cut spring onions into 2 1/2-inch pieces for the marinade.
  • Grate the ginger for the marinade.
  • Finely mince the scallions for the ginger-scallion sauce.
  • Microplane the ginger for the ginger-scallion sauce.
  • Cut butter into 1/2-inch cubes for the chicken.
  • Double-bag the chicken to prevent leaks during marination.
  • Let the chicken come to room temperature for 1 hour before roasting.
  • Scrape and stir the pan juices and baste the chicken every 20 minutes during roasting.
  • Roast the bok choy until slightly charred and tender.
  • When portioning for meal prep, ensure a balanced distribution of chicken, rice, sauces, and bok choy in each container.
  • This meal is great for meal prepping and storing in the refrigerator for future meals.
  • The chicken can be portioned over rice for multiple servings.