I first had this dish at Hawker Chang in Singapore which received a Michelin star for their Soy Sauce Chicken and they were one of the first hawker stalls to receive a star. So, I’ve recreated it at home using a whole free range chicken from @lilydalefreerange and served it with egg noodles and a side of steamed bok choy, then dressed with some of the cooking liquid that’s been reduced and thickened. Enjoy! #ad #ChickenRecipe #LilydaleFreeRange #DedicationYouCanTaste
Ingredients
– 1 whole Lilydale Free Range Chicken
– 500g (17.6 oz) water
– 200g (7 oz) sugar
– thumb-sized piece of ginger, peeled and sliced
– 3 cloves garlic, crushed
– 3 spring onions
– 2 star anise
– 1 cinnamon stick
– 250ml (8.5 fl oz) soy sauce
– 100ml (3.4 fl oz) Shaoxing wine
– 1 garlic clove, finely grated
– ½ tsp ground white pepper
– salt, to taste
– 2 tbsp neutral-flavoured oil
– 2 heads bok choy
– egg noodles, to serve
Method
1. In a pot, add the sugar and half of the water (250g/8.8 oz). Place over medium heat and cook until you have a dark caramel colour. Carefully add the remaining water, soy sauce, and Shaoxing wine, along with three-quarters of the ginger slices, 1 spring onion, the crushed garlic cloves, star anise, and cinnamon stick.
2. Once the liquid is simmering, add the chicken breast-side down. Cover the pot and reduce the heat to low. Slowly poach the chicken for 40-45 minutes or until the chicken is cooked through.
3. Once the chicken is cooked, remove it from the pot and let it rest for 20 minutes. While it’s resting, increase the heat under the poaching liquid and reduce it until it thickens and becomes sticky.
4. Place a large pot of water on to boil with a generous pinch of salt.
5. To make the green sauce, finely dice the remaining 2 spring onions and add them to a small pot with the grated ginger and grated garlic clove. Season with salt and white pepper, and add the neutral-flavoured oil.
6. Place the pot over medium heat. Once the spring onions are lightly frying, stir well, and the sauce is ready to serve.
7. Cook the egg noodles in the boiling water. Once cooked, remove them, and blanch the bok choy in the same water.
8. Brush the rested chicken with the reduced sauce, then carve. Serve the chicken on top of the egg noodles with the bok choy, and drizzle with more of the sauce.
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