Poached Chicken with Scallion Ginger Sauce
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4
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Calories
256 kcal
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Course
Main Course
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Cuisine
Chinese
Poached Chicken with Scallion Ginger Sauce
Description
Poached Chicken with Scallion Ginger Sauce involves simmering chicken drumsticks or thighs in water infused with ginger slices and scallion until cooked through. The low simmer is carefully maintained to cook the chicken evenly without toughening the meat. After simmering, the chicken rests in the hot water to finish cooking slowly, before being cooled briefly in ice water and shredded.
The accompanying sauce is made by heating vegetable oil and cooking scallion whites and ginger until aromatic, then combining with soy sauce, sugar, and the poaching liquid. This sauce provides a balance of savory, slightly sweet, and fresh flavors that complement the delicate poached chicken.
The shredded chicken can be served with the sauce spooned over it, making for a simple yet richly flavored dish suitable for a light meal or part of a larger spread. Using ginger and scallions imparts classic aromatic elements often found in Asian poached chicken dishes.
Ingredients
For the chicken:
- 5 chicken drumstick or 4 chicken thighs--organic, kosher, or free-range chicken preferred
- 3 lices ginger
- 1 scallion
For the sauce:
- 3 tablespoons vegetable oil
- 3 scallions (white and green separated, with the green parts chopped)
- 2 tablespoons soy sauce light
- 1/2 teaspoon sugar
- 1/2 cup water (the water you cooked the chicken in)
- 15 grams ginger (about 1 1/2 tablespoons, minced)
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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