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Bring 2 liters of water to a boil in a large pot. Add the 3 thick slices of ginger and 1-2 spring onions to the boiling water.

Add the chicken drumsticks to the pot and bring the water back to a boil. Once boiling, lower the heat, cover the pot, and gently simmer for 10 minutes, ensuring the water does not boil aggressively.

Turn off the heat and leave the chicken in the pot, covered, for about 20 minutes to finish cooking gently. This passive cooking ensures the chicken remains tender and silky.

While the chicken is resting, heat 3 tablespoons of rice bran or vegetable oil in a separate pan over medium heat. Add the 3 finely chopped spring onions and 15g of finely chopped ginger to the hot oil.

Fry the spring onion and ginger until fragrant and just starting to turn golden, about 2-3 minutes.

Add 1 teaspoon of sugar, 1 teaspoon of sesame oil, 1/3 cup of the reserved poaching liquid from the chicken, and 2-3 tablespoons of light soy sauce to the pan. Let the sauce simmer for another minute.

Finish the sauce with an additional drizzle of sesame oil, to taste. Taste the sauce and adjust seasoning as needed.
Remove the chicken from the pot, shred it, and arrange it on a serving plate. Spoon the prepared ginger and spring onion sauce generously over the shredded chicken. Serve immediately with steamed rice.


Bring 2 liters of water to a boil in a large pot. Add the 3 thick slices of ginger and 1-2 spring onions to the boiling water.

Add the chicken drumsticks to the pot and bring the water back to a boil. Once boiling, lower the heat, cover the pot, and gently simmer for 10 minutes, ensuring the water does not boil aggressively.

Turn off the heat and leave the chicken in the pot, covered, for about 20 minutes to finish cooking gently. This passive cooking ensures the chicken remains tender and silky.

While the chicken is resting, heat 3 tablespoons of rice bran or vegetable oil in a separate pan over medium heat. Add the 3 finely chopped spring onions and 15g of finely chopped ginger to the hot oil.

Fry the spring onion and ginger until fragrant and just starting to turn golden, about 2-3 minutes.

Add 1 teaspoon of sugar, 1 teaspoon of sesame oil, 1/3 cup of the reserved poaching liquid from the chicken, and 2-3 tablespoons of light soy sauce to the pan. Let the sauce simmer for another minute.

Finish the sauce with an additional drizzle of sesame oil, to taste. Taste the sauce and adjust seasoning as needed.
Remove the chicken from the pot, shred it, and arrange it on a serving plate. Spoon the prepared ginger and spring onion sauce generously over the shredded chicken. Serve immediately with steamed rice.
