Ginger & Spring Onion Poached Chicken
Ginger & Spring Onion Poached Chicken
Ingredients
For the Chicken
- 5 chicken drumsticks
- 3 ginger, thick slices
- 1 spring onion
- 2 L water
For the Sauce
- 3 tablespoons rice bran or vegetable oil
- 3 spring onions, finely chopped
- 15 g ginger, finely chopped
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1/3 cup poaching liquid, reserved from cooking chicken
- 2 tablespoons light soy sauce
- as needed sesame oil, for finishing
Instructions
- 1
Bring 2 liters of water to a boil in a large pot. Add the 3 thick slices of ginger and 1-2 spring onions to the boiling water.
⏱️ 5 min
- 2
Add the chicken drumsticks to the pot and bring the water back to a boil. Once boiling, lower the heat, cover the pot, and gently simmer for 10 minutes, ensuring the water does not boil aggressively.
⏱️ 10 min
- 3
Turn off the heat and leave the chicken in the pot, covered, for about 20 minutes to finish cooking gently. This passive cooking ensures the chicken remains tender and silky.
- 4
While the chicken is resting, heat 3 tablespoons of rice bran or vegetable oil in a separate pan over medium heat. Add the 3 finely chopped spring onions and 15g of finely chopped ginger to the hot oil.
⏱️ 3 min
- 5
Fry the spring onion and ginger until fragrant and just starting to turn golden, about 2-3 minutes.
⏱️ 3 min
- 6
Add 1 teaspoon of sugar, 1 teaspoon of sesame oil, 1/3 cup of the reserved poaching liquid from the chicken, and 2-3 tablespoons of light soy sauce to the pan. Let the sauce simmer for another minute.
⏱️ 1 min
- 7
Finish the sauce with an additional drizzle of sesame oil, to taste. Taste the sauce and adjust seasoning as needed.
⏱️ 1 min - 8
Remove the chicken from the pot, shred it, and arrange it on a serving plate. Spoon the prepared ginger and spring onion sauce generously over the shredded chicken. Serve immediately with steamed rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Ginger & Spring Onion Poached Chicken
For the Chicken
- 5 chicken drumsticks
- 3 ginger, thick slices
- 1 spring onion
- 2 L water
For the Sauce
- 3 tablespoons rice bran or vegetable oil
- 3 spring onions, finely chopped
- 15 g ginger, finely chopped
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1/3 cup poaching liquid, reserved from cooking chicken
- 2 tablespoons light soy sauce
- as needed sesame oil, for finishing
Instructions
- 1
Bring 2 liters of water to a boil in a large pot. Add the 3 thick slices of ginger and 1-2 spring onions to the boiling water.
⏱️ 5 min - 2
Add the chicken drumsticks to the pot and bring the water back to a boil. Once boiling, lower the heat, cover the pot, and gently simmer for 10 minutes, ensuring the water does not boil aggressively.
⏱️ 10 min - 3
Turn off the heat and leave the chicken in the pot, covered, for about 20 minutes to finish cooking gently. This passive cooking ensures the chicken remains tender and silky.
- 4
While the chicken is resting, heat 3 tablespoons of rice bran or vegetable oil in a separate pan over medium heat. Add the 3 finely chopped spring onions and 15g of finely chopped ginger to the hot oil.
⏱️ 3 min - 5
Fry the spring onion and ginger until fragrant and just starting to turn golden, about 2-3 minutes.
⏱️ 3 min - 6
Add 1 teaspoon of sugar, 1 teaspoon of sesame oil, 1/3 cup of the reserved poaching liquid from the chicken, and 2-3 tablespoons of light soy sauce to the pan. Let the sauce simmer for another minute.
⏱️ 1 min - 7
Finish the sauce with an additional drizzle of sesame oil, to taste. Taste the sauce and adjust seasoning as needed.
⏱️ 1 min - 8
Remove the chicken from the pot, shred it, and arrange it on a serving plate. Spoon the prepared ginger and spring onion sauce generously over the shredded chicken. Serve immediately with steamed rice.
⏱️ 2 min