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
Scale
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
- 1/2 salt
- 1/2 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 tbsp of neutral oil and 1 tbsp 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!