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Ginger Scallion Poached Chicken – Juicy, Guaranteed!

Enjoy the most succulent chicken using this Ginger Scallion Chicken recipe! Learn the simple technique to lock in the chicken’s juices.

Ginger Scallion poached Chicken - chicken in Ginger and scallion sauce
Ginger Scallion Chicken
ginger scallion sauce
ginger scallion sauce

Say goodbye to dry chicken. I’m excited to show you an easy way to make super tender and juicy poached chicken. It’s a Chinese Cantonese dish you often find in restaurants, but now you can make it at home.

The ginger and scallion sauce is delicious. I used to request extra when dining out, but now I can make it myself in no time.

This recipe lets you impress your friends and family with a healthy and satisfying meal. So, let’s start and learn how to make this tender poached chicken!

  • Chicken: While you can use a whole chicken for this recipe, cutting it into quarters can reduce the cooking time and make it easier to test for doneness. This way you can ensure that your chicken is cooked through without having to wait too long.
  • Ginger: After grating ginger, you’ll want to squeeze out the ginger juice to prevent it from reducing the temperature of the hot oil when added to it. This will ensure that the ginger is cooked properly and adds the right flavor to your sauce.
  • salt: It is recommended to start by adding a small amount of salt. This will allow you to taste the sauce and adjust it as needed, by adding more salt if desired.
  • Oil: You can use any type of oil when making the ginger and spring onion sauce. However, if you use olive oil, remember that it may become cloudy when stored in the refrigerator. Other oils, such as vegetable or canola oil, will not have this effect and will keep the sauce clear.
Cantonese Ginger Scallion poached Chicken - chicken in Ginger and scallion sauce
Chinese Poached Chicken in ginger scallion sauce
  1. Poaching the chicken: The chicken is boiled for 5 minutes, then it’s gently poached at sub-boiling temperature for about 40 minutes. This method locks in the meat’s natural juices, keeping it moist and flavorful.
  2. Making the sauce: Create a delicious sauce for the poached chicken with just a few simple ingredients: oil, salt, ginger, and spring onions.
  3. serving: Cut the poached chicken into desired pieces and coat them with the sauce.
Cantonese poached Chicken - chicken in Ginger and scallion sauce
Ginger scallion Chicken

Q: Is boiling chicken the same as poaching?

A: Boiling and poaching are similar cooking methods, but they are not the same thing.

Boiling involves submerging food in boiling water and the food is cooked rapidly. Poaching, on the other hand, involves cooking food in simmering water at a temperature below the boiling point. and food is cooked gently and slowly, which prevents the chicken from drying out or getting tough.

Q: How do you know chicken is cooked?

A: The most effective and simple method is the fork test. To do the fork test, simply insert a fork into the thickest part of the chicken. The juices should run clear. If the meat is still raw, the juices will be pink.

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Cantonese poached Chicken - chicken in Ginger and scallion sauce
Cantonese poached chicken

Here you have it, a simple yet delicious recipe for tender poached chicken. It is time to give it a try! Gather your ingredients, follow the steps in the recipe, and enjoy the amazing flavors of this dish!

If you enjoy this recipe, consider giving it a 5-star rating! 🤗

poached chicken

Ginger Scallion Poached Chicken

Enjoy the most succulent chicken using this ginger scallion chicken recipe! Learn the simple technique to lock in the Chicken's juices.
Author: Lei
5 from 2 votes
Print Pin Rate
Course: dinner
Cuisine: asian
Diet: Diabetic, Gluten Free, Low Fat, Low Lactose
Prep Time: 5 minutes
Cook Time: 50 minutes
Servings 4

Ingredients

  • 1 whole chicken (cut into quarters)
  • 1/2 cup grated ginger (squeeze out the ginger juice)
  • 1/4 cup finely chopped spring onion (only the white part of the sping onion)
  • 1 cup oil
  • 1/2 teaspoon salt

Instructions

  • poached the chicken: Place a large pot with water (enough water to cover the chicken by 5cm,about 2 finger joints) over a medium-high heat and bring just to a boil. Add the chicken pieces and boil for 5 minutes. Turn off the heat, cover and poach for 40 minutes. Test if the chicken is done by taking a chopstick or a fork and poking it into the thigh. If the juices run clear, the chicken is done.
  • Make ginger scallion sauce: Mix ginger, spring onion and salt together and set aside. Heat up the oil in a small pot until it is hot and slightly smoking. Turn off the heat and stir in the ginger scallion mixture. They will sizzle and slowly cool down.
  • Cut the poached chicken into pieces, mixed with the ginger scallion sauce and garnished with the green part of the spring onion.

Recipe Notes:

  • Chicken: While you can use a whole chicken for this recipe, cutting it into quarters can reduce the cooking time and make it easier to test for doneness. This way you can ensure that your chicken is cooked through without having to wait too long.
  • Ginger: After grating ginger, you’ll want to squeeze out the ginger juice to prevent it from reducing the temperature of the hot oil when added to it. This will ensure that the ginger is cooked properly and adds the right flavor to your sauce.
  • salt: It is recommended to start by adding a small amount of salt. This will allow you to taste the sauce and adjust it as needed, by adding more salt if desired.
  • Oil: You can use any type of oil when making the ginger and spring onion sauce. However, if you use olive oil, keep in mind that it may become cloudy when stored in the refrigerator. Other oils, such as vegetable or canola oil, will not have this effect and will keep the sauce clear.

Nutrition Information:

Calories: 926kcalCarbohydrates: 0.5gProtein: 36gFat: 85gSaturated Fat: 12gPolyunsaturated Fat: 22gMonounsaturated Fat: 47gTrans Fat: 0.4gCholesterol: 143mgSodium: 435mgPotassium: 377mgFiber: 0.2gSugar: 0.1gVitamin A: 329IUVitamin C: 4mgCalcium: 26mgIron: 2mg

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