When stepping out of the cosy, and safe space of your home is not an option anymore, dreams of exploring the world brew up within you. Add in a drizzle of virtual travel and a splattering of gourmet food, and you’ve got what we call #TNLTasteOfTheWorldThroughout the series, we’ll be getting in touch with chefs from around the world to recreate their signature dishes for you to try at home. After all, who said one needs to leave the house to embark on a culinary trail? Recipe by Chef Paul Lau

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#TnlTasteOfTheWorld For this video of #TnlTasteOfTheWorld, we have Chef Paul Lau from the Michelin starred restaurant Tin Lung Heen at The Ritz Carlton, Hong Kong (@ritzcarltonhongkong ). He teaches us how to cook soy sauce chicken in ginger scallion sauce – straight from Hong Kong! #TNLTasteOfTheWorld is a new video series wherein celebrity chefs and food bloggers from around the globe share signature dishes from their home kitchens that give you a ‘taste’ of your favourite destinations. Stay tuned as we take you on a culinary journey like no other! @marriottintl #TnlIndia #LetItPass #SomeGoodNews #coronabegone #ChickenDinner #Chicken #Recipes #RecipeOfTheDay #SoySauceChicken #HongKong

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With lots of Cantonese restaurants constantly springing up in Hong Kong, Tin Lung Heen – a food haven located on the 102nd floor of The Ritz-Carlton, Hong Kong clinches the top spot. Helmed by Chef Paul Lau, this two-starred Michelin eatery is often touted as the city’s favourite. Justifiably so, considering Chef Lau brings over 40 years of experience and incomparable Cantonese expertise in the kitchen. Although he stumbled into the culinary world in 1977, his love for the kitchen dates back to his childhood days when he started learning how to cook Cantonese food at the age of 14. This Guangzhou-born chef skilfully takes the traditional cooking methods and elevates it to a modern, yet simplistic gourmet presentation.

In this episode of #TnlTasteOfTheWorld, Chef Lau teaches us the recipe of soy sauce chicken in ginger scallion sauce – straight from Hong Kong!


Ginger scallion sauce

  • 7 slices of ginger
  • 2 small bunches of scallions
  • 3 teaspoons oil
  • 1 teaspoon salt
  • 2 teaspoons sugar

Soy sauce chicken marinade

  • 1 whole chicken
  • 1 ginger
  • 2 small bunches of scallions
  • 3-star anise
  • 1 cup rose-flavoured wine (mei gui lu)
  • 2 teaspoons salt
  • 1 teaspoon sugar
Soy sauce cooking liquid
  • 10 cups of water
  • 4 slices of ginger
  • 2 small bunches of scallions
  • 1 cassia
  • 1 nutmeg
  • 4-star anise
  • 4 tablespoons soy sauce
  • 4 tablespoons dark soy sauce
  • 2 tablespoons oyster sauce
  • 100 grams of crystal sugar
  • 1 tablespoon maltose


Ginger scallion sauce

  • Heat oil in a frying pan.
  • Add finely chopped ginger.
  • Next, add finely chopped scallions to this.
  • Add salt, sugar and mix well.

Soy sauce chicken marinade

  • Cut the ginger into pieces.
  • Next, chop the scallions and smash it till it’s flat.
  • Mix all the ingredients together in a bowl, and marinate the chicken properly.
  • Leave it aside for at least 30 minutes.

Soy sauce cooking liquid

  • Take another pot and place it over medium-low heat.
  • Stir fry ginger and the scallions. Let it caramelise for 45 seconds.
  • Next, add water, broken pieces of cassia, one halved nutmeg, and star anise broken into pieces.
  • Add soy sauce, dark soy sauce, oyster sauce and crystal sugar. Bring this to a simmer.
  • Next, add the marinated chicken. Ensure the chicken submerges in the cooking liquid.
  • Let it cook for 10 minutes, and then flip it to cook evenly on both sides.
  • Cover the pot and let it cook. Keep flipping the chicken in the pot every 10 minutes till it is cooked through.


  • Transfer the cooked chicken to a plate and chop it in pieces.
  • Pour the sauce over the chopped chicken pieces, and serve.

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