
Soy Sauce Poached Chicken with Ginger and Spring Onion Oil
Learn how to make the Chinese classic Soy Sauce Poached Chicken, served with a Ginger and Spring Onion Oil, with this easy slow-cooked recipe from Chef Jeremy Pang.
Ingredients
- 1 x 1.5 kg (3lb 5oz) whole corn fed free range chicken
- 2 teaspoons salt
- 1 tablespoon vegetable oil
The Poaching Liquid
- 1 thumb sized piece of ginger, peeled and finely sliced
- 3 spring onions, roughly chopped
- 2 tablespoons Shao Xing rice wine
- 4 tablespoons light soy sauce
- 8-10 tablespoons dark soy sauce
- 2-3 tablespoons sugar
- 1 star anise
- 1 small cinnamon stick
- 2 cloves
- 2 litres (3½ pints / 8½ cups) fresh chicken stock
The Ginger and Spring Onion Oil
- A large knob of ginger, peeled and finely chopped
- 3 spring onions, finely chopped
- ¼ teaspoon salt
- 2 tablespoons vegetable oil
The Garnish (optional)
- 1 spring onion, finely sliced into matchsticks
Method
Preparation
Cooking
How To Make Poached Chicken
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- 1 x 1.5 kg (3lb 5oz) whole corn fed free range chicken
- 2 teaspoons salt
- 1 tablespoon vegetable oil
The Poaching Liquid
- 1 thumb sized piece of ginger, peeled and finely sliced
- 3 spring onions, roughly chopped
- 2 tablespoons Shao Xing rice wine
- 4 tablespoons light soy sauce
- 8-10 tablespoons dark soy sauce
- 2-3 tablespoons sugar
- 1 star anise
- 1 small cinnamon stick
- 2 cloves
- 2 litres (3½ pints / 8½ cups) fresh chicken stock
The Ginger and Spring Onion Oil
- A large knob of ginger, peeled and finely chopped
- 3 spring onions, finely chopped
- ¼ teaspoon salt
- 2 tablespoons vegetable oil
The Garnish (optional)
- 1 spring onion, finely sliced into matchsticks
Preparation
Cooking
How To Make Poached Chicken
View Our Products
Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.