
Rose soy sauce chicken legs with rice
Hong Kong soy sauce chicken scented with dried rosebuds: fragrant and uplifting, with a sauce made for rice.
- 35 min
- Serves 2
- Poach
- Easy
Why it suits you: Qi Stagnation brings low moods and a tight chest, and as liver qi rises at the Start of Spring it must not get stuck. Rosebuds soothe the liver and lift the spirits, and soy sauce chicken is a comforting Hong Kong home flavour.
Method
Prep 5 min · Cook 30 min- 1Soak the rosebuds in hot water for 5 minutes.
- 2Bring the water, both soy sauces, rock sugar, ginger and spring onions to the boil, add the chicken and poach gently for 15 minutes, turning halfway.
- 3Add the rosebuds and their water, turn off the heat and leave covered for 10 minutes. Chop the chicken and serve over rice with a little sauce.
Cautions
- Pregnant women should not take much rosebud.
Chef's tips
- Keep the soy sauce liquid to poach chicken wings or eggs next time.
The TCM view
Rosebuds are sweet, slightly bitter and warm, soothing liver qi and harmonising blood. Chicken is sweet and warm and replenishes qi; ginger and spring onion free yang. Fragrance that moves qi with warm nourishment eases the liver without draining energy.



