Preparation

做腌料：

• Crush the garlic cloves and sprinkle with a little salt. Mince the garlic finely into a paste; you should have 1-1/2 to 2 Tbs. Set aside. In a small bowl, combine the ginger, tahini, soy sauce, sherry, honey, lemon juice, sesame oil, and Tabasco, and whisk until thoroughly combined.

Marinate the chicken:

• 彻底清洗并干燥鸡肉。用手的手掌将鸡胸肉压在鸡胸肉上，以稍微扁平（使肋骨弹出或折断一半）。用一把锋利的刀，每片鸡的两侧戳了三到四缝，以帮助腌料穿透。将鸡肉放入一个大的无反应碗中，然后用犹太盐拌匀。将大蒜酱加入碗中，然后扔掉鸡肉。将腌泡汁加入碗中，然后用双手均匀地分配。加入葱，然后按鸡肉，以确保腌料涂有涂层并包围所有碎片。用塑料很好地包裹碗，冷藏至少6小时，最多24小时。

Roast the chicken:

• 将鸡肉从冰箱中取出，然后将鸡肉和腌料（刮碗）倒入一个10×15英寸或两个7×11英寸11英寸的Pyrex烤盘中。调整鸡肉，使其皮肤向上，碎片均匀间隔。将腌制的葱塞在鸡肉片下和周围。将每片鸡肉撒上少许盐。让鸡肉静置至少20分钟或最多一个小时的时间来热身，以便煮得更均匀。同时，将烤箱加热到400°F。
• 将鸡肉放在烤箱中烤。当它做饭时，腌料会起泡并开始减少。30分钟后，偶尔用锅汁肉食来帮助棕色皮肤并保持鸡肉湿润。当鸡变成深褐色并且锅汁减少时（锅的侧面将非常深褐色，看起来几乎被燃烧，并且削皮刀将很容易滑入大腿），大约1小时。锅汁可能会分开，这意味着脂肪将漂浮在果汁的顶部，这将非常厚。

做锅酱：

• 把鸡肉块砧板,tent with foil. Transfer the roasted scallions to a small bowl and reserve. Hold one end of the pan with a potholder and gently tilt the pan to let the juices run into one corner. With a large, shallow spoon, spoon off as much fat as possible but leave any savory juices and pan drippings behind (they may look clumpy). Add 2 Tbs. water to the pan (or 1 Tbs. to each of the two pans) and use a wooden spoon to scrape off enough of the baked-on pan drippings from the sides and bottom of the pan to form a slightly thickened, deeply colored, rich-looking sauce (you won’t need to scrape the whole pan). Taste the sauce—if it’s too intense, add a little more water; if it isn’t flavorful enough, keep scraping and stirring.

• Cut each chicken breast in half by centering a large chef’s knife over it and then pushing down and slicing at the same time (the knife will cut right through the cartilage). Serve a thigh and half of a breast per portion, with a few spoonfuls of sauce, the reserved cooked scallions, and a sprinkling of the raw sliced scallions. Garnish with sesame seeds.

短粒白米或糙米

选择带有甜味的水果葡萄酒，例如家用Chenin blanc或休假的雷司令。