Soy Sauce Chicken with Ginger and Spring Onion Oil
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Ingredients
- 1 whole chicken
- 150 ml dark soy sauce
- 60 ml light soy sauce
- 30 ml chinese rice wine
- 40 g fresh root ginger
- 4 spring onions
- 2 star anise
- 20 g caster sugar
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 762 kcal
- Protein
- 69.8 g
- Carbohydrate
- 13.9 g
- of which sugars
- 9.6 g
- Fat
- 46.4 g
- of which saturates
- 12.4 g
- Fibre
- 1 g
- Salt
- 9.15 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the whole chicken into a large pot with the dark soy sauce, light soy sauce, chinese rice wine, half the fresh root ginger (sliced) and 2 of the spring onions, the star anise and caster sugar. Add enough water to just cover the chicken.
- 2
Bring to a simmer, then turn the heat low, cover and poach gently for 35 minutes, turning the chicken once halfway, until a skewer into the thigh shows no pink juices.
- 3
Lift the chicken out and rest it for 10 minutes, then jointed into pieces and arrange on a platter. Boil the poaching liquid hard for 5 minutes to concentrate it, then strain and spoon some over the chicken.
- 4
Meanwhile finely chop the remaining ginger and spring onions and mix with a pinch of salt.
- 5
Heat the groundnut oil in a small pan until just smoking, then pour it over the ginger and spring onion to make a fragrant oil.
- 6
Serve the chicken with the ginger and spring onion oil spooned over, with steamed rice.
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