Soy Sauce Poached Chicken with Ginger and Spring Onion Oil

1 whole corn fed chicken
1 cinnamon stick
2 star anise
2 cloves
Chicken stock, enough to cover

The Aromatic Base
1 thumb-size piece ginger, thinly sliced
4 spring onions, roughly chopped
Vegetable oil

The Poaching Liquid
8 to 10 tablespoons dark soy sauce
2 tablespoons light soy sauce
2 to 3 tablespoons sugar
2 tablespoons Shaoxing rice wine

The Ginger and Spring Onion Oil
1 thumb-size piece ginger, finely chopped
2 spring onions, finely chopped
Good pinch salt
100ml vegetable oil, heated until smoking

PREPARATION

1. Fry the aromatics
   Heat enough oil in a large pot to crisp the ginger slices. Fry until golden brown. Add spring onions, cinnamon, star anise and cloves. Cook gently over medium heat until fragrant.
2. Make the ginger oil
   In a heatproof bowl combine finely chopped ginger, spring onion and salt. Heat oil until smoking hot and pour directly over the mixture. Stir and set aside.
3. Prepare the chicken
   Remove the wishbone if desired to make carving easier. Trim excess fat.
4. Caramelise the soy base
   Add dark soy sauce, light soy sauce, sugar and Shaoxing wine to the pot. Allow the mixture to bubble and caramelise slightly.
5. Baste the chicken
   Place the chicken breast side down into the caramelised soy mixture. Baste for 2 to 3 minutes, coating the skin thoroughly. Turn and repeat on the other side.

COOKING

1. Add stock and poach
   Pour in enough chicken stock to fully cover the bird. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 20 minutes.
2. Rest
   Turn off the heat and leave the chicken to rest in the hot poaching liquid for 40 minutes.
3. Cool and carve
   Transfer the chicken briefly to cold water to tighten the skin. Carve by removing the breasts and legs cleanly. Slice the breast rather than chopping to preserve texture.
4. Serve
   Arrange on a plate. Spoon over a little of the poaching liquid. Serve with ginger and spring onion oil on the side.

School of Wok Tips

• Caramelise the soy mixture first to deepen flavour and colour.
• Do not over boil once the chicken is added to keep the breast tender.
• Resting in hot liquid finishes cooking gently without drying out.
• Slicing rather than chopping keeps the meat juicy.

FAQs

Why cool the chicken in cold water before carving?
It tightens the skin and helps it stay intact while slicing.

Can I reuse the poaching liquid?
Yes? Strain and store it. It can be reused once or twice for future soy chicken.

How do I know the chicken is cooked?
The juices should run clear and the internal temperature should reach 75°C at the thickest part of the thigh.