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Cantonese white cooked chicken with a garlic, ginger & spring onion relish


  • Wash the chicken well inside and out, and dry with kitchen paper towels. Set aside.
  • Put the water and Chinese wine in a large heavy-bottomed pot with the salt, 8 whole smashed garlic cloves, the sugar, 8 spring onions cut into lengths and  10 slices of ginger (skin on). Bring to the boil, turn the heat right down and gently simmer for 40 mins.
  • Add the chicken to the pot, breast side down, with more water to cover. Weigh it down with a plate or bowl and very gently poach for 15 mins (should just ripple). Then turn off the heat, cover with a lid and set aside for 2 hours. When ready, carefully remove the bowl, drain the chicken well and set aside to cool, before cutting into pieces.
  • Strain about 1 cup of the cooking liquid and put in a smaller pot with the soy and honey. Gently cook to reduce quite heavily and then taste for seasoning.
  • At the same time, heat the peanut and sesame oils with the chilli bean paste in a non-stick pan to smoking. Then toss 6 finely chopped spring onions, 3 crushed garlic cloves and 2 tbsp grated ginger in a bowl with the hot oil. Set aside.
  • Serve the chicken on a large platter with plenty of the sauce spooned over the top and a good sprinkling of the chilli bean mixture.
  • nb.  The remaining stock can be strained and frozen to use another day.



  • 1.6-1.8 kg whole top quality free range chicken
  • 6 litres cold water
  • 3 cups Chinese rice wine
  • 3 tbsp sea salt
  • 11 plump garlic cloves
  • 2 tbsp shaved palm (or soft brown) sugar
  • 14 spring (green) onions
  • 2 very large knobs of fresh ginger
  • a splash of soy sauce
  • 1 heaped tbsp honey
  • 3 tbsp peanut (or vegetable) oil
  • 3 tspn sesame oil
  • 1 tspn Asian chilli bean paste

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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