Chinese Style Chicken with Ginger and Spring Onion

We are living in the craziest times with the whole world in lockdown because of COVID-19 and I don't think any of us will ever forget this time. But when we are faced with such challenging times, we must find the positives in our situation to help us get through it.

It's a time for us to wind down from our usually hectic lives and find comfort in some good old home cooking. As I am trying to avoid leaving the house even to buy essentials like food, I'm doing my best to try and eat our food stock slowly, and I am happy to say that a whole chicken saw us through 3 family meals! I've managed to make:

1) Chicken with ginger and spring onion, served with steamed rice
2) Chicken noodle in soup
3) Chicken and 'ham yu' salted fish fried rice, with a side of chicken and vegetable soup

The traditional Cantonese way of making chicken with ginger and spring onion is to steam the chicken but I like to use the Vietnamese poached chicken method as it means I can cook the chicken ahead of dinner and not worry about the cooking time as it steams.

As for the ginger and spring onion oil, I haven't made it the traditional either. This is my healthier version where I don’t use a lot of oil and replace some of the oil with chicken broth instead.

1 whole chicken
6 stalks of spring onions
2 inch bulb of ginger
3 cloves of garlic
3 tbsp oil
3 tbsp soya sauce
6 tbsp chicken broth (from poaching the chicken)

1) Using a large pot, fill with water halfway and bring to a boil on high heat. Once the water is boiling, submerge the chicken fully, put the lid on the pot and turn heat down to the lowest setting. Continue to poach for 15mins, the water should be hot but not bubbling. After 20mins, turn off the heat and let the chicken sit in the hot water for an hour (this will completely cook the chicken and if you do this at lunch, dinner will be ready in no time!)
2) Trim spring onion ends and tear away any dried up parts and chop finely
3) Mince the cloves of garlic finely
4) Using a teaspoon, scrap away all the ginger skin and then slice, julienne and dice into tiny pieces
5) In a wok, heat the oil up, add in the spring onion, ginger and garlic and stir fry until fragrant. Add in the soya sauce and then the chicken broth from the poached chicken. Bring to a boil and put in a bowl ready to be served with the poached chicken
6) Serve chicken with steamed rice and optional veggies on the side

If the spring onion sauce is too salty, add more chicken broth. If it’s too bland, add more soya sauce. It's all down to personal preference how salty you like it. Enjoy your Chinese style chicken with ginger and spring onion!

Stay tuned for the how to turn your leftover chicken broth into a chicken noodle in soup the next day.

More recipes here.

1 comment

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