There’s no deep braise. No extra stock.

Just one whole chicken, laid flat in a shallow pot, cooked slowly in its own marinade.
The ginger and spring onions form the base.

It's got protein, noodles and greens.
That's a whole plate for us.

Routine over recipes.

Ingredients:

Chicken :

- 1 whole chicken, butterflied
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tsp sugar
- 1/2 tsp salt
- 1 tbsp Shao Xing wine (sub with smashed ginger if prefer not to have wine)

To Cook:

- 1 large bunch spring onions, cut into long sections
- 8-9 slices fresh ginger
- 200ml water

Classic Cantonese Ginger Scallion Sauce:

- 1 bunch spring onions, sliced
- 6 slices fresh ginger, minced
- 1/2 tsp salt (or to taste)
- 1 tbsp avocado oil

Instructions :

Marinate :
- Combine the marinade ingredients and rub thoroughly over the chicken.
- Refrigerate for at least 4 hours, overnight if you have time (12 hours max).
- Bring to room temperature before cooking.

Cook:
- Lay spring onions and ginger across the base of a shallow pot. Place chicken skin side up.
- Pour over marinade and add 200ml water.- - Cover and cook on low heat for about 1 hour, until juices run clear when pierced.
- If using a thinner pan, add a small splash of water if the liquid reduces too quickly.
Baste the skin with the sauce before serving.

Ginger Scallion Sauce:
- Blend or pound spring onions, ginger and salt.
- Heat oil until shimmering and pour over the mixture.

To Serve :
- Slice and spoon over the sauce from the pot.
- Serve with noodles and blanched greens.