Poached Chicken with Scallion Ginger Sauce
User Reviews
5.0
204 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
35 mins
-
Servings
4
-
Calories
256 kcal
-
Course
Main Course
-
Cuisine
Chinese
Poached Chicken with Scallion Ginger Sauce
Report
This easy poached chicken with scallion ginger sauce requires just 7 ingredients and minimal time on the stove. It can also be made ahead and served at room temperature. The sauce is delicious, reminiscent of the sweet scallion ginger soy sauce usually added to Cantonese steamed fish dishes.
Share:
Ingredients
For the chicken:
- 5 chicken drumsticks (or 4 chicken thighs––organic, kosher, or free-range chicken preferred)
- 3 slices ginger
- 1 scallion
For the sauce:
- 3 tablespoons vegetable oil
- 3 scallions (white and green separated, with the green parts chopped)
- 2 tablespoons light soy sauce
- 1/2 teaspoon sugar
- 1/2 cup water (the water you cooked the chicken in)
- 15 grams ginger (about 1 1/2 tablespoons, minced)
Add to Shopping List
Instructions
- In a medium pot, bring about 4 cups water to a boil along with 3 slices ginger and 1 scallion. Lower the chicken into the pot, and bring to a boil again. Reduce the heat to low, cover, and simmer for 10 minutes. The heat level should be just high enough so the water is moving, without any big bubbles or rolling water.
- After 10 minutes, turn off the heat, leave the lid on and let the chicken continue cooking in the warm pot for another 15 minutes.
- If you use boneless, skinless chicken breast, you can reduce the cooking time to 5 minutes, but still keep the chicken in the pot for 15 minutes after turning off the heat. To test if the chicken is cooked, pierce the thickest part of the chicken to make sure the juices run clear.
- Remove the chicken from the pot and place in ice water for 5 minutes to stop the cooking process and firm up the meat. Shred the meat onto a serving plate.
- To make the sauce, heat 3 tablespoons oil in a saucepan over medium/low heat, and cook the scallion whites until crisp and lightly brown. Remove and place the scallion whites on top of the shredded chicken. Add 2 tablespoons light soy sauce, ½ teaspoon sugar and ½ cup of the water you used to cook the chicken to the remaining oil in the pan. Stir and bring it to boil. Add in the ginger and chopped scallion greens. Taste for seasoning and add more soy sauce or salt if desired. Bring to a boil again and pour it over the chicken.
Nutrition Information
Show Details
Calories
256kcal
(13%)
Carbohydrates
3g
(1%)
Protein
18g
(36%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Cholesterol
87mg
(29%)
Sodium
605mg
(25%)
Potassium
271mg
(8%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
163IU
(3%)
Vitamin C
2mg
(2%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 3g | 1% |
| Protein | 18g | 36% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 87mg | 29% |
| Sodium | 605mg | 25% |
| Potassium | 271mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 163IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
204 reviews
Excellent
Other Recipes
You'll Also Love
