Yin Yang Chicken

Yin Yang Chicken
1 hour 15 minutes
10 Servings
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Recipe Description

Yin Yang Chicken, enjoy tender and juicy chicken with spicy Sichuan sauce and fragrant ginger and spring onion sauce to double your prosperity in this coming Chinese New Year. 


Ingredients: Poached Chicken

3 litre Water
2 inches Ginger, thinly sliced
3 strings Spring onion, tie into a knot
1 whole Chicken, cleaned and drained 
5 tbsp TUMIX® Chicken Stock
2 litre Ice water
2 tbsp Sesame oil

Ingredients: Spicy Sichuan Sauce

10 cloves Garlic, chopped
30 g Ginger, minced 
30 g Spring onion, chopped
1 cup Chili oil 
½ cup Cooking oil
2 tbsp Sichuan peppercorn
2 tbsp Chilli flakes
2 tsp TUMIX® Chicken Stock
2 tbsp Oyster sauce
2 tbsp Sesame oil
¼ cup Chicken broth, from poaching the chicken
1½ tbsp Black vinegar 
2 tsp Toasted sesame seed
2 tsp Toasted crushed peanut

Ingredients: Ginger and Spring Onion Sauce

1 cup Cooking oil 
200 g Ginger, minced
100 g Spring onion, chopped 
1 tsp TUMIX® Chicken Stock
20 g Toasted sesame seed 
2 tsp Sesame oil



Method: Poached Chicken

  1. Marinate chicken with 2 tbsp TUMIX® Chicken Stock and keep in a chiller overnight.
  2. Put water, ginger, spring onion, 2 tbsp TUMIX® Chicken Stock in a pot and stir well. Bring to boil.
  3. Add in whole chicken and let it cook for 8 minutes. Then turn off the heat, put on the lid and let it soaked for 45 minutes.
  4. Poke the chicken with chopstick, if no blood comes out, it means that the chicken is fully cooked. Take out the chicken and soak in ice water for 5 minutes. 
  5. Cut the chicken, divide into two and transfer to a separate serving plate.
  6. Mix sesame oil with 1 tbsp TUMIX® Chicken Stock and brush on the chicken.
  7. Pour spicy Sichuan sauce on half of the chicken and another half serve with ginger and spring onion sauce on side.

Method: Spicy Sichuan Sauce

  1. Put garlic, ginger and spring onion in a stainless steel bowl or high-heat resistant bowl. Keep aside.
  2. Heat the chili oil and cooking oil on low heat. Then add in sichuan peppercorns and chili flakes on low heat for 8 minutes to infuse the flavour into oil.
  3. Pour the hot oil in the bowl with mixture. Put in TUMIX® Chicken Stock, oyster sauce, sesame oil, chicken broth and black vinegar.
  4. Pour sauce over poached chicken and sprinkle with toasted sesame seed, crushed peanut and spring onion.
  5. Ready to serve.

Method: Ginger and Spring Onion Sauce

  1. Heat the oil in a pan, stir-fry ginger on low heat for 5 minutes or until brown then add in spring onion and continue frying until fragrant.
  2. Add in TUMIX® Chicken Stock, sesame oil and toasted sesame seed. Stir well and turn off the heat and let it cool down.
  3. Sprinkle with toasted sesame seed and ready to serve with poached chicken.
Product Used
Product Used for the Recipe
TUMIX® Chicken Stock Recipes
TUMIX® Chicken Stock Recipes
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