Poached Chinese Chicken with Ginger Scallion Sauce Recipe

Introduction

Poached Chinese Chicken with Ginger Scallion Sauce is a light and flavorful dish that highlights tender, juicy chicken paired with a fragrant, savory sauce. It’s a simple yet elegant meal perfect for any day of the week.

Ingredients

• 6 chicken drumsticks
• 4 slices ginger
• 3 green onions (cut into 2-inch pieces)
• 1 Tbsp shaoxing wine (optional)
• 2 tsp salt
• 3 Tbsp neutral oil
• 3 green onions (white parts only, roughly chopped)
• 4 slices ginger
• 1 Tbsp chopped green onions (green parts only)
• 2 Tbsp soy sauce
• 1.5 Tbsp oyster sauce
• 1 Tbsp water
• 1 tsp granulated sugar
• Pinch or two of salt (adjust to taste)
• White rice, for serving
• Sliced cucumbers, for serving

Instructions

1. Step 1: In a medium pot, add the chicken drumsticks, cold water (just enough to cover the chicken), ginger slices, green onion pieces, shaoxing wine (if using), and salt. Bring the water to a boil, then reduce the heat to low and let it simmer. Cook the chicken for 8-10 minutes until just cooked through.
2. Step 2: Once the chicken is cooked, immediately transfer the drumsticks to a bowl of ice water to stop the cooking process. When cooled, shred the chicken with your hands and place it on a plate.
3. Step 3: In a small saucepan, heat the neutral oil over medium heat. Add the white parts of the green onions and ginger slices. Cook for 5-7 minutes until the oil is browned and fragrant. Use a slotted spoon to remove the solid ingredients but keep the hot oil on the stove.
4. Step 4: In a heatproof bowl, add the finely chopped green parts of the scallions. Pour the hot oil over them to let it sizzle. Add soy sauce, oyster sauce, water, sugar, and salt. Stir well to combine the sauce.
5. Step 5: If the shredded chicken is cold, heat it in the microwave until warmed but not hot. Pour the ginger scallion soy sauce over the chicken and mix well. Serve with white rice and sliced cucumbers on the side.

Tips & Variations

• Use a neutral oil like vegetable or canola oil to avoid overpowering the ginger scallion flavor.
• For extra richness, drizzle a little toasted sesame oil into the sauce before serving.
• Swap chicken drumsticks for boneless chicken breast or thighs if preferred.
• Adjust the amount of ginger and scallions based on your spice tolerance and flavor preference.

Storage

Store leftover poached chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through, then combine before serving for best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken for this recipe?

Yes, boneless chicken breasts or thighs can be used, but adjust the poaching time accordingly to avoid drying out the meat.

Is shaoxing wine necessary?

No, shaoxing wine adds depth to the broth but can be omitted if unavailable or if you prefer not to use alcohol.