In a few weeks I may never want to see chicken in any form again, but right now I'm obsessed with roasting the whole birds on a bed of vegetables. Red noodle beans, a variety of Chinese long beans, are perfect to mix in along with potatoes, onions, and carrots. Long beans are sturdier than a green bean and are best when picked young in the garden. In the pot above, beans are rinsed and cut into shorter 3-4 inch segments. They'll hold up perfectly with the other vegetables (whereas a green bean may disintegrate after 1 1/2 hours of roasting). They also darken up a bit and add great color to the dish!
I'm Wendy Kiang-Spray, gardener, home cook, and author of The Chinese Kitchen Garden. Learn more about the book here. Enjoy the blog and be sure to like The Chinese Kitchen Garden Facebook page for notifications when there are new posts.