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Boiled white chicken in spring onion sauce 蔥油雞

Here is a great Taiwanese dish which is often a favourite take-away street food. You get this boiled white chicken in spring onion sauce 蔥油雞 at many day and night markets and street side stalls. Often people eat it cold but Joanne and I like to eat this hot, especially as we live in chilly old England now.

White chicken ready to eat

White chicken, ready to eat

The chicken is boiled whole, so make sure you have a pan big enough to fit a chicken and able to cover the chicken with water. This is one of the quickest methods to cook a chicken – just 30 mins for the bird as water conducts heat so well. It’s very delivious and juicy meat as the result. The sauce is very easy too, just finely chopped spring onion greens and some chilli and ginger mixed with a good helping of the chicken stock. Please try it!

The ingredients;



  • 1 chicken
  • boil the chicken with mashed spring onion
    and ginger pieces
    for 30 mins
  • pour over a sauce/gravy
    made from with spring onion, ginger, chilli
    and salt in chicken stock

Joanne has recorded a boiled white chicken in spring onion sauce 蔥油雞 making video so you can see her method and preparation step by step.

Boiled white chicken in spring onion sauce 蔥油雞 video

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  1. Hi Joanne,

    thanks for this recipe – looks very delicious. I will try it for sure!!! Past weekend I had your egg plant with minced pork, again….Yum!

    One question: my pak choi on the balcony grow now about 10cm and more and the leafs getting thicker now, too. Some of them stay rather narrow and grow yellow blossoms. Do you eat those, too??

    Best for the moment and greetings,

    Steffen (from Germany)

    • Hi Steffen, Don’t let the Pak Choi grow so tall to get flowers. You can cut it with scissors and more shoots will come out. Easting the flowers is OK though. Have you put any plant food/compost in your window box?

      • Hi Joanne,

        apparently people over here also recommend useing some plant food here and there, such stuff to put into the water that one uses for the plants. But I instead took a special type of earth in these window- or balcony boxes that is rather rich of minerals etc and is specifically good for seedlings, because I didn’t want to use any chemicals for the Pak Choi, spring onions and garlic green, since I want to eat it lateron.
        So, cutting off the Pak Choi blossoms before they start blooming to make it grow more from the bottom – thanks a lot for this idea.

        Best for the moment,

        Steffen (from Germany)

  2. This looks so delicious. I’m so glad I found your site. I have a chicken sitting in the fridge and this is exactly what I’ll do with it tomorrow!

  3. Hi Joanne,

    past weekend I made your “boiled white chicken in spring onion sauce”. Very very delicious and my Mom liked it, too!!!

    Please, keep sharing your recipes.

    By the way, I figured that for some reason the video of your “sesame chicken…” from further down on this website’s index doesn’t run anymore. Too bad, since I would like to prepare that fantastic looking meal, as well. With all your other videos I do not have any technical problems. So, I am wondering wether you can fix that or update it … would be very nice and helpful – thanks a lot and best wishes,

    Steffen (from Germany)

  4. Hello!
    I’m not sure if I boiled the chicken incorrectly but it took more than 30 mins for my chicken to cook. Other than that issue my dish turned out wonderful. Thank you for sharing your recipes!
    Would you be able to give me the boiled chicken and lou rou rice recipe and cooking instructions in Mandarin?
    Thank you,
    Susie (from Los Angeles)

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