Soy sauce poached chicken with ginger and spring onion oil

4
1 hour 15 minutes

Ingredients

Chicken

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

Poaching liquid

  • 1 tbsp of vegetable oil
  • 1 knob of ginger, thumb-sized, finely sliced
  • 3 spring onions, roughly chopped
  • 1 star anise
  • 1 cinnamon stick
  • 2 cloves
  • 2 tbsp of Shaoxing wine
  • 4 tbsp of light soy sauce
  • 3 tbsp of dark soy sauce
  • 2 tbsp of sugar
  • 2l chicken stock

Ginger and spring onion oil

  • 1 knob of ginger, finely chopped
  • 3 spring onions, finely chopped
  • 1/4 tsp salt
  • 2 tbsp of vegetable oil

Method

1
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
2
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
3
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
  • 2 cloves
  • 1 star anise
  • 1 cinnamon stick
  • 2l chicken stock
  • 2 tbsp of Shaoxing wine
  • 4 tbsp of light soy sauce
  • 3 tbsp of dark soy sauce
  • 2 tbsp of sugar
4
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
5
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
  • 2 tbsp of vegetable oil
  • 1 knob of ginger, finely chopped
  • 3 spring onions, finely chopped
  • 1/4 tsp salt
6
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
7
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