Poached Chicken Scallion Ginger (Print Version)
Juicy chicken with savory scallion-ginger sauce, showcasing fresh flavors in every bite.
# Ingredients:
→ For the chicken
01 -
5 chicken drumsticks or 4 chicken thighs, preferably organic, kosher, or free-range
02 -
3 slices fresh ginger
03 -
1 whole scallion
→ For the scallion ginger sauce
04 -
3 tablespoons vegetable oil
05 -
3 scallions, white parts separated and green parts finely chopped
06 -
2 tablespoons light soy sauce
07 -
0.5 teaspoon granulated sugar
08 -
120 milliliters reserved chicken poaching liquid
09 -
15 grams ginger, minced
# Steps:
01 -
In a medium pot, combine 1 litre water with 3 slices ginger and 1 whole scallion. Bring to a boil over high heat.
02 -
Gently lower the chicken drumsticks or thighs into the boiling water. Return to a boil, then reduce heat to low. Cover and simmer gently for 10 minutes, maintaining minimal movement in the water.
03 -
Turn off the heat while keeping the lid on. Allow the chicken to finish cooking in the residual heat for 15 minutes.
04 -
Remove chicken from the pot and immediately submerge in an ice water bath for 5 minutes to halt cooking and firm the texture. Once cooled, shred the meat and arrange on a serving plate.
05 -
In a saucepan, heat 3 tablespoons vegetable oil over medium-low heat. Add scallion whites and cook until crisp and lightly browned. Transfer scallion whites to top of the shredded chicken.
06 -
To the oil, add 2 tablespoons light soy sauce, 0.5 teaspoon sugar, and 120 milliliters reserved poaching liquid. Stir and bring to a boil.
07 -
Once boiling, add minced ginger and chopped scallion greens. Adjust seasoning with additional soy sauce or salt as needed. Briefly bring to a boil again.
08 -
Pour the hot scallion ginger sauce over the plated chicken and garnish with reserved aromatic vegetables.
# Notes:
01 -
For even juicier chicken, use bone-in, skin-on cuts and avoid overcooking by monitoring internal temperature.