• Lunch
  • |
  • Dinner

Soy-Braised Whole Chicken with Green Onion and Ginger Sauce

  • 10 minutes
  • |
  • 1 hour plus resting
  • |
  • Serves 4
A recipe to celebrate Lunar New Year by Steph a.k.a. Lucky Dragon Supper Club. Eating a whole bird is said to bring abundance into the new year, but this recipe can be enjoyed all year round!
Soy-Braised Whole Chicken with Green Onion and Ginger Sauce


  • 1 Whole free range corn fed chicken.
  • 2 tbs neutral oil30g ginger, sliced
  • 3 stalks green onion
  • 1 mild red chilli
  • 80g rock sugar OR ¾ cup brown sugar
  • 3 star anise
  • 2 bay leaves
  • 2 cassia bark OR cinnamon stick
  • 1¼ cup soy sauce
  • 1½ cup dark soy sauce
  • 1½ cup shaoxing wine
  • 1½ litre water
  • 4 green onions, finely chopped
  • 20g ginger, minced
  • ½ tsp salt
  • ¼ tsp MSG
  • ¼ cup neutral oil
  • 1 cup braising liquid
  • 1 tsp sesame oil
  • 1 tsp corn starch + 1 tbsp water


  1. In a tall pot, heat oil over medium and brown the ginger, green onion and chilli. Add soy sauces, shaoxing wine and water. Add sugar and spices. Bring to a low simmer.
  2. Lower the chicken into the pot breast side up. Ensure that the cavity fills up with liquid. Top with more water if necessary. (Feel free to adjust your soy sauce + shaoxing wine ratios)
  3. Cook on medium heat for 5 mins. Once it starts to simmer, use your wooden spoons or poultry hooks to carefully lift the chicken out of the stewing liquid and empty the liquid inside the cavity. Lower the chicken back into the pot, making sure the cavity fills up again. If the chicken is not completely submerged, baste the exposed area with braising liquid. Once it starts to simmer, cook on low for 20 mins, then turn off the heat for 30 mins.
  4. Gently transfer the chicken to a cutting board and let it rest for 15-20 min. Carve the chicken carefully using a cleaver or sharp knife. Finish with a generous ladle of the gravy.
  5. FOR THE SAUCE: Combine green onions, ginger, salt and MSG in a heat proof bowl.
  6. Heat oil until it starts to smoke. Pour oil over the green onion/ginger mixture. Mix well and set aside.
  7. FOR THE GRAVY: To make the gravy, heat up the braising liquid in a small saucepan on low heat. Add sesame oil and cornstarch slurry. Mix to combine and turn off the heat.


  • A smaller chicken will yield tastier results as there is less meat for the braising liquid to penetrate. If using a large chicken, (if you have the patience) marinate overnight with the cooled braising liquid.
  • Use poultry hooks or two wooden spoons to handle the chicken. Tongs will pierce the skin, it can ruin the appearance of your chook. You can also use a carving fork to handle the chicken by sticking it into the cavity.
  • Don’t stress if the chicken is not fully submerged, you can baste every 5 mins and put on a lid. Make sure the liquid in the cavity is changed at least twice throughout the cooking process.