We call this the “purse egg” in Chinese. It’s very simple to cook, except that the “folding” requires a bit of skill. The outside needs to be slightly crisp and the yolk has to be runny. Wonderful comfort food that goes well with soy sauce or ketchup.
In the same “class” as okra, winged beans are excellent when fried with sambal. This dish reminds me of some of the very tasty hilltribe food in Myanmar. It’s the opposite of Thailand where hilltribe food is often bad compared to the food at restaurants. In Myanmar, the simple hilltribe food is often better than the pungent, sour and oily stuff in the restaurants.
Winged beans are supposed to be crunchy, so don’t try to soften it too much.
Roasting chicken is never easy and especially so when you don’t have time and the bird is still frozen. That’s why I often skip the seasoning and roast the bird plain. Anyway, how much flavour can you get into meat with the skin still intact? It works for chicken wings because they are thin or drumsticks/chicken fillet without intact skin. What a whole chicken? Some people have suggested puncturing the skin with toothpicks before seasoning. With those tiny holes? I doubt it.
Frankly, I think seasoning whole chickens is a waste of time. After roasting, I would strip and shred the meat from the bones. For thick chunks of breast meat, I would even flatten and separate the strands of meat.
Then I prepare the sauce. Depending on my mood, they can come in different flavours. My most common recipes is black pepper sauce. For this, I would fry up some garlic, then add enough water (usually 3/4 mug). Then I would grind up some black pepper, add light soy sauce, a couple of spoonfuls of A1 sauce, a bit of sugar and then thicken up with cornstarch.