Cantonese Ginger Chicken

Cantonese Ginger Chicken is a comforting home-style dish that focuses on gentle flavours and careful cooking. Juicy chicken wings and legs are simmered with fresh ginger, garlic, and light soy for a balanced and soothing result. Served with plain rice, it is the sort of meal that feels warm, familiar, and lovingly made.

Prep Time 15

Cook Time 30

Total Time 45

Servings Portions

Ingredients

1 kg chicken wings and legs mixed
60 g fresh ginger finely julienned or grated
4 cloves garlic finely sliced
3 medium spring onions cut into short lengths
2 tbsp vegetable oil
3 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp Shaoxing wine
1 tsp sugar
120 ml chicken stock
½ tsp white pepper
1 tsp sesame oil

Instructions

First, pat the chicken dry with kitchen paper. This step helps the skin brown nicely. Set the chicken aside while you prepare the aromatics.
1 kg chicken
Next, heat the oil in a large pan over medium heat.
2 tbsp vegetable oil
Add the ginger straight away. Stir it gently and let it release its fragrance. This only takes about one minute.
60 g fresh ginger
Add the garlic and spring onions. Stir again and keep the heat steady.
4 cloves garlic, 3 medium spring onions
Now place the chicken pieces into the pan, skin side down where possible. Do not crowd the pan. Cook the chicken in batches if needed. Let the chicken colour slowly. Turn each piece once it turns golden. This step builds flavour, so take your time.
Once the chicken is lightly browned, pour in the Shaoxing wine. Let it bubble for a few seconds. This lifts all the lovely bits from the pan.
1 tbsp Shaoxing wine
Add the light soy sauce, dark soy sauce, sugar and white pepper. Stir gently so everything coats the chicken.
3 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tsp sugar, ½ tsp white pepper
Pour in the chicken stock. Bring it to a gentle simmer. Reduce the heat to low.
120 ml chicken stock
Cover the pan and let the chicken cook for 20 minutes. Turn the pieces halfway through. This keeps them juicy and evenly flavoured.
Remove the lid for the final 5 minutes. Let the sauce reduce slightly.
The sauce should stay light and glossy, not thick. Drizzle in the sesame oil just before switching off the heat. Give everything one final stir.
1 tsp sesame oil
Taste the sauce. Adjust with a splash of soy if needed. The flavour should be balanced and comforting.

Equipment

Wide wok
Chopping Board
wooden spoon
Small bowl

Notes

To Serve:

Serve hot with plain steamed rice. Add a side of simple greens if you like. Spoon the ginger and sauce generously over the chicken. That is where the magic is.

Nutrition