Ginger Soy Chicken Recipe

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Tender, marinated chicken thighs infused with Chinese sausage, oyster sauce and rice wine. Quick and easy to prepare, this aromatic dish serves 2–4 hungry diners and pairs perfectly with steamed rice. Enjoy classic Cantonese flavours in just 10 minutes of cooking!

Recipe extracted from Chinese Made Easy: Simple, Modern Recipes for Every Day by Kwoklyn Wan

Ingredients for Ginger Soy Chicken

450g (1lb) boneless, skinless chicken thighs, cut into 2.5cm (1in) cubes
1 Chinese lap cheong sausage, thinly sliced

For the marinade

1 tbsp oyster sauce
1 tbsp Chinese rice wine (Shaoxing wine)
½ tbsp Chinese rice vinegar
Pinch of white pepper
2 tsp cornflour (cornstarch)

For the sauce

1 tbsp vegetable oil
6–8 slices of peeled ginger (about 75g/2 ½ oz)
2 garlic cloves, minced
2 tbsp light soy sauce
2 tbsp Chinese rice wine (Shaoxing wine)
2 tbsp oyster sauce
1 tbsp sugar
3 spring onions (scallions), chopped into 5cm (2in) lengths and bruised

How to make Ginger Soy Chicken

Begin by placing the chicken in a bowl along with all the marinade ingredients, then massage them into the meat and set to one side for 20 minutes.

About the author

Kwoklyn Wan is a culinary expert, bestselling author, and TV presenter who grew up in Cantonese kitchens, mastering the art of creating irresistible Chinese and East Asian dishes. His Chinese Takeaway Cookbook series features a collection of beloved classics and innovative recipes perfected over the years. On Amazon’s Chinese Takeaway Kitchen series, he brings these dishes to life, showcasing his expertise and passion for authentic, mouth-watering flavours.