Poached Chicken with Ginger Scallion Sauce is tender, juicy, and full of flavors. The poaching method allows the natural juices to be sealed within the skin. The Ginger Scallion Sauce is so good, you will want to put it on everything!
During Lunar New Year, serving a whole chicken symbolizes completeness and unity. Having both head and feet intact represents a good beginning and end to the year. In Taiwanese, the word used for chicken bears a striking phonetic resemblance ot the word "home," making it an important dish for family reunion. The whole chicken is also offered to ancestors and gods for blessings and protections.
If you like chicken recipes, check out AIR FRYER TERIYAKI CHICKEN and CHICKEN KATSU CURRY.
For more Lunar New Year Recipes:
- CRISPY HOMEMADE CHINESE EGG ROLLS
- 10 MINUTE GINGER GALRIC BOK CHOY
- CHINESE BBQ PORK (CHAR SIU)
- CHINESE STEAMED FISH
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Ingredients
In this recipe, I used a whole chicken with head and feet intact. Make sure to rinse and clean the chicken and remove the internal organs prior to cooking.
- Whole Chicken
- Ginger
- Scallion
- Water
- Cooking Wine
- Salt
- White Pepper
- Light Soy Sauce
- Neutral Oil
See recipe card for quantities.
Instructions
Step 1: Add water, ginger slices, scallion, and cooking wine to a large cooking pot, then bring to a boil.
Step 2: Hold chicken by its neck, and gently lower the chicken into the water. Dip chicken in boiling water 3 times to help even out the temperature.
Step 3: Submerge the whole chicken and bring it to a boil.
Step 4: Cover with a lid and let it simmer for 15 minutes. Then turn off the heat.
Step 5: With the pot covered, allow the chicken to steep for 45 minutes until fully cooked.
Step 6: Transfer chicken to an ice bath and let it cool down.
Step 7: Meanwhile, make the sauce by combining chopped scallion, ginger, salt, white pepper, and soy sauce in a heatproof bowl.
Step 8: Heat 2 tablespoon of neutral oil and 1 tablespoon of sesame oil in a saucepan, then pour the oil over the ginger scallion mixture.
SERVE
Drizzle ginger scallion sauce over the chicken. Serve immediately by itself or with a bowl of rice. Garnish with cilantro (optional), and enjoy!
Recipe Video
Equipment
Large Cooking Pot
Storage
It is best to enjoy poached chicken immediately. However, you can store the leftover chicken in an air tight container in the refrigerator for up to 3 days.
Top Tip
Tips for making the juiciest poached chicken:
1. Bring a pot of water, ginger, scallions, and cooking wine to a boil.
2. Dip the chicken into boiling water 3 times to even out the temperature.
3. Cover and simmer for 15 minutes
4. Turn off the heat and let the chicken steep for 40 minutes.
5. Transfer chicken to an ice bath to cool down before serving. Save the chicken stock for other recipes!
Related
Looking for other recipes like this? Try these:
If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!
Recipe
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Sliced Poached Chicken with Ginger Scallion Sauce
- Prep Time: 5
- Cook Time: 60
- Total Time: 1 hour 5 minutes
- Yield: 1 whole chicken 1x
Description
Poached Chicken with Ginger Scallion Sauce is tender, juicy, and full of flavors. The poaching method allows the natural juices to be sealed within the skin. The Ginger Scallion Sauce is so good, you will want to put it on everything!
Ingredients
For the Chicken:
- 1 whole chicken
- 2 inch knob ginger, sliced
- 2 green onions, cut into long segment
- 1 tbsp Shaoxing wine
- Water (enough to submerge the chicken)
- Cilantro, for garnish
For the Ginger Scallion Sauce:
- 2 scallions, finely chopped
- 2 tbsp ginger, finely minced
- ½ salt
- ½ white pepper
- 2 tbsp neutral oil
- 1 tbsp sesame oil
Instructions
- Rinse and clean the chicken thoroughly.
- In a large pot, add water, ginger slices, scallion, and cooking wine. Bring to a boil.
- Hold chicken by its neck, and gently lower the chicken into the water. Dip chicken in boiling water 3 times to help even out the temperature. Then submerge the whole chicken and bring it to a boil again.
- Bring it down to a simmer, cover the pot with a lid, and let it simmer for 15 minutes.
- Turn off the heat. With the pot covered, allow the chicken to steep for 45 minutes until fully cooked.
- Transfer chicken to an ice bath and let it cool down. Don't discard the chicken stock, save the chicken stock for other recipes!
- For the sauce, combine chopped scallion, ginger, salt, white pepper, and soy sauce in a heatproof bowl. Heat 2 tablespoon of neutral oil and 1 tablespoon of sesame oil in a sauce pan, then pour the hot oil over the ginger scallion mixture.
- Drizzle ginger scallion sauce over the chicken. Serve immediately by itself or with a bowl of rice. Garnish with cilantro (optional), and enjoy!
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