Ginger Scallion Poached Chicken Recipe
This Ginger Scallion Poached Chicken recipe features tender poached chicken quarters infused with a flavorful ginger scallion oil sauce. The chicken is gently cooked and combined with a fragrant, sizzling sauce made from fresh ginger, scallions, and hot oil. Simple yet aromatic, this dish is perfect for a light but satisfying meal with authentic Asian flavors.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Poaching
- Cuisine: Chinese
- Diet: Halal
Ingredients
Chicken
- 1 whole chicken (cut into quarters)
Sauce
- 1/2 cup grated ginger (juice squeezed out)
- 1/4 cup finely chopped spring onion (white part only)
- 1 cup oil (vegetable or neutral oil)
- 1/2 teaspoon salt
- Green part of spring onion for garnish
Instructions
- Poach the Chicken: Place a large pot filled with enough water to cover the chicken pieces by about 5 cm (approximately two finger joints) over medium-high heat and bring it just to a boil. Add the chicken quarters and boil them for 5 minutes. Then turn off the heat, cover the pot, and let the chicken poach gently for 40 minutes. To check for doneness, pierce the thigh with a chopstick or fork; if the juices run clear, the chicken is fully cooked.
- Prepare Ginger Scallion Sauce: In a small bowl, mix together the grated ginger, finely chopped white scallion parts, and salt. In a small pot, heat the oil over medium heat until it is hot and just beginning to smoke. Immediately turn off the heat and carefully pour the hot oil over the ginger scallion mixture. The mixture will sizzle and slowly cool, releasing an aromatic flavor into the oil.
- Combine and Serve: Cut the poached chicken into serving pieces, place them on a serving plate, and evenly pour the ginger scallion sauce over the chicken. Garnish with the green part of the spring onion before serving to add a fresh and vibrant touch.
Notes
- Ensure not to overboil the chicken; poaching gently preserves tenderness.
- Use neutral oil such as vegetable or canola for the sauce to avoid overpowering flavors.
- Ginger juice squeezed out before mixing enhances the sauce’s aroma and texture.
- Serve this dish warm or at room temperature for best flavor.
- This recipe pairs well with steamed rice or lightly sautéed greens.
