Posted on 12th Jul 2025

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.

Cuisine

Time

1 hr 30 mins mins

Servings

4 people people

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

1. Remove the parson’s nose (also known as the bum or rear end) from the chicken by slicing between the bum and the bottom of the backbone. Locate the wishbone with your fingertips, the crossbow shaped bone is at the top of the chicken breasts, surrounding the neck joint. Once you have found it, poke a small paring knife in through either side of the bone and pull it out with your fingers. Then rub the salt all over the skin of the chicken.

2. Next, make ‘The Poaching Liquid’: peel and finely slice the ginger before roughly chopping the spring onions. Mix the ShaoXing rice wine, light and dark soy sauces and sugar together in a small bowl, and leave to one side.