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. 2Grate the ginger.
  3. 3Combine 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.
  4. 4Salt the chicken thoroughly.
  5. 5Place the chicken into a large freezer bag.
  6. 6Pour the prepared marinade over the chicken in the bag.
  7. 7Seal the bag tightly and massage the chicken to coat it evenly with the marinade.
  8. 8Double-bag the chicken to prevent leaks.
  9. 9Marinate the chicken overnight in the refrigerator, flipping the bag occasionally to ensure even marination.
  10. 10Preheat the oven to 425°F.
  11. 11Let the marinated chicken come to room temperature for 1 hour before roasting.
  12. 12Drain the marinade from the bag into a bowl and set it aside.
  13. 13Place the chicken in a cast iron pan or baking dish.
  14. 14Tuck butter cubes around the chicken, including inside the cavity if desired.
  15. 15Sprinkle sesame seeds over the chicken.
  16. 16Pour the reserved marinade over the chicken.
  17. 17Roast the chicken on the center rack of the preheated oven.
  18. 18After 20 minutes, add 1/4 cup of dry vermouth to the pan, scrape and stir the pan juices, and baste the chicken.
  19. 19Rotate the pan for even cooking.
  20. 20Continue basting every 20 minutes, adding another 1/4 cup of vermouth at the 60-minute mark.
  21. 21Add a splash more vermouth if the pan gets dry.
  22. 22Cook the chicken until it reaches an internal temperature of 165°F.
  23. 23Finely mince the scallions for the ginger-scallion sauce.
  24. 24Microplane the large piece of ginger for the ginger-scallion sauce.
  25. 25In a heatproof bowl, combine minced scallions, microplaned ginger, ground white pepper, and a pinch of salt.
  26. 26Heat neutral high-heat oil until sizzling.
  27. 27Pour the hot oil over the mixture in the bowl.
  28. 28Stir to combine once the bubbling subsides.
  29. 29Cut the bok choy in half.
  30. 30Place the bok choy on a baking sheet and season with salt.
  31. 31Roast the bok choy in the oven until tender and slightly charred.
  32. 32Remove the roasted chicken from the oven.
  33. 33Carve the roasted chicken into pieces on a cutting board.
  34. 34Place the carved chicken pieces into a serving bowl.
  35. 35Remove the pan drippings from the roasting pan.
  36. 36Add flour to the pan drippings and whisk over heat to thicken into a sauce.
  37. 37Serve the chicken pieces over white rice.
  38. 38Top with a spoonful of the ginger-scallion sauce.
  39. 39Add roasted bok choy on the side.
  40. 40Pour some of the thickened pan sauce over the chicken and rice.
  41. 41Enjoy the meal.
  42. 42For meal prep, place cooked white rice into individual containers.
  43. 43Add carved chicken pieces on top of the rice.
  44. 44Spoon the ginger-scallion sauce over the chicken.
  45. 45Pour some of the thickened pan sauce over each portion.
  46. 46Add roasted bok choy to each container.
  47. 47Seal the containers for future meals.

Ingredients

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

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