Ginger Scallion Poached Chicken

This easy scallion chicken recipe unlocks the secret to guaranteed juicy perfection, bursting with flavour in every bite.Try it today!

4.70 from 10 votes

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Course: dinner

Cuisine: asian

Diet: Diabetic, Gluten Free, Low Fat, Low Lactose

Prep Time: 5

Cook Time: 50

Servings:

Calories: 926kcal

Author: Lei

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.

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.