Soy sauce poached chicken with ginger and spring onion oil

This soy sauce chicken recipe allows you to recreate the Cantonese classic at home. Popular throughout all of Asia, Jeremy Pang's version is simple to prepare and comes served alongside the traditional condiment of ginger and spring onion oil.

First published in 2018





  • 1 whole corn-fed chicken, 1.5 kg, free-range
  • 2 tsp salt

Poaching liquid

Ginger and spring onion oil


Begin by removing the parson's nose from the chicken by slicing across the base of the backbone. Locate the wishbone with your fingertips. Once you have found it poke a small paring knife in through either side of the bone and pull it out with your fingers. Rub the salt all over the skin of the chicken
  • 1 whole corn-fed chicken, 1.5 kg, free range
  • 2 tsp salt
Next make the poaching liquid. Heat 1 tablespoon of vegetable oil in a stockpot over a medium-high heat. Add the sliced ginger and spring onion then stir-fry until the ginger is golden brown and slightly crispy
  • 3 spring onions, roughly chopped
  • 1 tbsp of vegetable oil
  • 1 knob of ginger, thumb sized, peeled and finely sliced
Once the ginger is golden brown, add the star anise, cinnamon and cloves to the oil and cook for a further minute. Once you start to smell the aroma of the spices, increase to a high heat then add both the soy sauces, the Shaoxing wine and the sugar. Bring the sauce to a boil and stir to melt and caramelise the sugar. Pour the chicken stock into the pan and bring to the boil
Carefully place the chicken in the pot and top up with boiling water from the kettle, so that the chicken is completely covered. Cover with a lid and simmer on a medium heat for 20 minutes. Turn off the heat but leave the chicken in the hot stock with the lid on for 40 minutes
While the chicken is resting in the stock, make your ginger and spring onion oil. Place the finely chopped ginger, spring onions and salt into a small serving bowl and mix together. In a small frying pan heat the vegetable oil until smoking hot. Pour it over the ginger and spring onions so it sizzles. Mix well and set aside
Once the chicken is ready, carefully remove it from the pan, reserving the cooking liquid. Submerge the bird in a separate pot of cold water for 2 minutes – this keeps the skin firm and moist. Drain the chicken and set aside for 10 minutes
This dish is traditionally served at room temperature with the chicken sliced and jointed but laid out like a puzzle, so it resembles the whole bird on the plate. Serve with the ginger and spring onion oil on the side
First published in 2018

School of Wok founder, author and TV chef Jeremy Pang comes from three generations of Chinese chefs. Being surrounded by food connoisseurs, Jeremy developed his passion for food and soon realised the importance and correlation between basic cooking skills and eating well.

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