Categories Asian Food Recipes, Dinner Recipes, Easy Recipes, Family-Friendly Meals

Poached Chicken with Ginger Scallion Sauce

by Annmarie

This is one of those recipes that proves simple food can be incredibly satisfying. Light, comforting, and easy to make, this poached chicken is perfect for days when you want something flavorful without spending too much time in the kitchen.

It uses just 7 simple ingredients—chicken, ginger, scallions, light soy sauce, oil, sugar, and water—most of which you probably already have on hand. It requires minimal time on the stove, can be made ahead, and is just as delicious served warm or at room temperature.

When you’re craving a no-fuss dish that still feels thoughtful and well-balanced, this poached chicken always delivers.

Traditionally, Cantonese poached chicken is served with a sauce made from ginger, scallion whites, oil, and salt. Truthfully, as a Shanghainese person, I never fully loved it on its own. I enjoy it as a sauce base, but I always add light soy sauce—because, as Bill likes to say, Shanghainese people put soy sauce in everything.

That small adjustment makes all the difference for my palate, and even Sarah and Kaitlin love it, which makes sense since they’re half Shanghainese too.

Poached Chicken with Ginger Scallion Sauce

Poached Chicken with Ginger Scallion Sauce

Poached Chicken with Ginger Scallion Sauce

This is one of those recipes that proves simple food can be incredibly satisfying. Light, comforting, and easy to make, this poached chicken is perfect for days when you want something flavorful without spending too much time in the kitchen.

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

For the chicken:

  • 5 chicken drumsticks (or 4 chicken thighs––organic, kosher, or free-range chicken preferred)
  • 3 slices 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

  1. In a medium pot, bring about 4 cups of water to a boil along with the ginger slices and scallion. Gently lower the chicken into the pot and bring it back to a boil. Reduce the heat to low, cover, and let it simmer for 10 minutes. The water should be gently moving, with no rapid bubbling.
  2. After 10 minutes, turn off the heat but keep the lid on. Let the chicken sit in the hot liquid for another 15 minutes to finish cooking.
  3. If using boneless, skinless chicken breast, reduce the initial simmering time to 5 minutes, but still allow the chicken to rest in the covered pot for 15 minutes after turning off the heat. To check doneness, pierce the thickest part of the chicken and make sure the juices run clear.
  4. Remove the chicken from the pot and place it in an ice water bath for 5 minutes to stop the cooking and firm up the meat. Shred the chicken and transfer it to a serving plate.
  5. To make the sauce, heat 3 tablespoons of oil in a small saucepan over medium-low heat. Add the white parts of the scallions and cook until crisp and lightly browned. Remove them and scatter over the shredded chicken.
  6. To the remaining oil in the pan, add the light soy sauce, sugar, and ½ cup of the reserved chicken cooking water. Stir and bring to a boil. Add the ginger and chopped scallion greens, taste, and adjust seasoning with more soy sauce or salt if needed. Bring it to a boil once more, then pour the sauce over the chicken and serve
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