Soy Chicken with a Ginger Scallion Sauce

Ginger and Scallion is a classic Cantonese sauce paired with chicken. For this recipe, we will be making a tasty soy braised liquid and poaching our chicken in it to make it tender.  We will be serving the chicken with a lovely ginger and scallion sauce, comforting and perfect for any occasion.

Ingredients:

Ginger Scallion Sauce:

  • 20g Minced ginger
  • 20g Minced scallion
  • 15g Minced garlic ( approx. 5 -6 cloves)
  • 2 Banana shallots finely chopped
  • 4 tbsp Vegetable oil
  • 2 tbsp Light soy
  • 1 tbsp oyster sauce
  • 1 1/2tsp sugar
Method:
  1. In a hot wok, add 2 tbsp of oil. Let the oil heat up for 20seconds, then add in the slices of ginger. Now add in the chicken and sear on both sides for a few minutes.
  2. Add in the scallion, light soy sauce, dark soy sauce, light brown sugar, szechuan peppercorns, cinnamon stick, star anise, fennel, bay leaves, garlic cloves and chicken stock.
  3. Simmer the chicken on low heat for 20mins until the chicken is cooked.
  4. While the chicken is simmering, you can start on your sauce. In a small pan, add in approximately 4 tbsp of oil, let that heat for a few seconds. Then add in your shallots and garlic, stir for 10 seconds, then add in your ginger and scallion. Stir for 20seconds, then add in light soy, oyster sauce and sugar. Set aside.
  5. When the chicken is ready, pour the sauce over and garnish with some fresh coriander and red chilli slices.   Serve with some jasmine rice.