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5.0 from 204 votes

Poached Chicken with Scallion Ginger Sauce

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4
Calories: 256 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

For the chicken:
  • 5 chicken drumsticks (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 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)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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

% 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.