Soy Sauce Chicken with Ginger Scallion Sauce
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Cooked & Loved · by Irena Macri

Soy Sauce Chicken with Ginger Scallion Sauce

NUTRITION · PER SERVING85M COOK
CAL 32%·PRO 71%
CARBS 36G23% OF CAL
2G FIBER3G ADDED2G INTRINSIC30G OTHER5G TOTAL SUGAR
FAT 38G53% OF CAL
9G SAT28G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A whole chicken cooked in its own soy-based juices with ginger and scallions, finished until lacquered and glossy. Served with jasmine rice and a punchy scallion-ginger oil sauce.

mainchinesechickendairy free
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Nutrition & ingredients

Ingredients

serves 6
  • 1 whole chicken
  • 1.5 tablespoons dark soy sauce (22ml )
  • 1.5 tablespoons light soy sauce (22 ml )
  • 1.5 tablespoons oyster sauce (22 ml )
  • 1 teaspoon white or brown sugar
  • 1 teaspoon sesame oil
  • ¼ teaspoon white pepper
  • 4–5 scallions (green and white parts, cut into 3-inch / 7 cm lengths, bruised)
  • 10 slices fresh ginger (from a walnut-sized knob, approx. 30–40 grams / 1–1.5 oz, bruised with the back of a knife)
  • 4 garlic cloves (smashed)
  • 2 star anise
  • 1 tablespoon rice vinegar (15 ml)
  • ⅓ cup water (80 ml )
  • 4 scallions (finely sliced and diced (all of green and white parts))
  • 1 tablespoon fresh ginger (finely grated or minced (fresh only, not from a jar))
  • 2 garlic cloves (finely grated or minced (fresh only, not from a jar))
  • 1 teaspoon salt
  • 4 tablespoons peanut oil (60 ml )
  • Steamed jasmine rice
  • Bok choy (gai lan or broccolini, blanched and tossed with sesame oil and a pinch of salt)
PREP
15M
SODIUM
943MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.