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To make the poaching liquid, combine the ingredients in an extra-large saucepan, then bring to the boil, stirring to dissolve the sugar. Add the chicken marylands, then reduce the heat to very low. Cover and simmer gently for 45 minutes. Turn off the heat and allow the chicken to cool in the liquid for a further 15 minutes. Remove 2 cups of the poaching liquid to a small saucepan, then bring to the boil over high heat. Cook for about 15 minutes, or until the liquid reduces by about half the quantity.To make the spring onion oil, in a heatproof mortar and pestle, pound the ginger, spring onions and salt to a coarse paste. Heat the vegetable oil in a small saucepan over high heat until smoking, then pour over the aromatic paste (careful, it should sizzle!). Allow to stand for a minute before using.Serve the soy sauce chicken on a serving plate and drizzle with the reduced poaching liquid. Serve with the spring onion oil on the side.Photography by Jiwon Kim. Want more from The Cook Up? Stream all the seasons here and for free at