• 1.6kg whole chicken
  • 5cm piece fresh ginger, thinly sliced
  • 4 cloves garlic, peeled & halved
  • 2 star anise
  • 2 cinnamon sticks
  • 250ml light soy sauce
  • 250ml rice wine or dry sherry
  • 75g granulated sugar
  • 1 litre water
  • 80ml light soy sauce, to drizzle
  • 2 tsp sesame oil
  • 2 cloves garlic, cut into matchsticks
  • 2.5cm piece fresh ginger, cut into matchsticks
  • 2 fresh long red chillies, deseeded & thinly sliced
  • 80ml groundnut oil
  • 4 spring onions, trimmed & thinly sliced


  1. Trim the excess fat then place the chicken in a 4.5 litre slow cooker with the sliced ginger, halved garlic, star anise, cinnamon sticks, soy sauce, wine or sherry, sugar and water. Cover and cook on low for 6 hours then discard the poaching liquid.
  2. Cut the chicken into 12 pieces and place on a heatproof platter. Drizzle over the extra soy sauce and sesame oil then sprinkle on the garlic and ginger matchsticks and sliced chilli.
  3. Heat the groundnut oil over a medium heat until very hot and carefully drizzle over the chicken. Garnish with the spring onion.

Tip: If you don’t have a slow cooker, you can use a large saucepan over a low heat.