Poached Chicken with Shallot Oil Sauce
Poached Chicken with Shallot Oil Sauce
Ingredients
For the Poached Chicken
- 2 pounds boneless, skinless chicken breasts
- 2 inches ginger, sliced
- 4 garlic cloves, smashed
- 2 green onions, cut into 2-inch pieces
- 1 teaspoon salt
- 8 cups water
For the Shallot Oil Sauce
- 1/2 cup shallots, finely minced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon red pepper flakes, or to taste
- 1/2 cup neutral oil, such as canola or grapeseed
- 2 green onions, thinly sliced, for garnish
Instructions
- 1
Prepare the poaching liquid: In a large pot, combine the water, sliced ginger, smashed garlic, 2-inch pieces of green onion, and salt. Bring to a rolling boil over high heat.
⏱️ 10 min
- 2
Add the chicken: Once the water is boiling, carefully add the chicken breasts to the pot. Ensure the chicken is fully submerged. If not, add a little more water.
⏱️ 2 min
- 3
Poach the chicken: Immediately reduce the heat to the lowest setting, cover the pot, and let the chicken poach gently for 15 minutes. Do not lift the lid during this time.
⏱️ 15 min
- 4
Rest the chicken: After 15 minutes, turn off the heat and leave the chicken in the hot poaching liquid, still covered, for another 15 minutes. This passive cooking ensures the chicken remains juicy and tender.
⏱️ 15 min
- 5
Prepare the shallot oil sauce: While the chicken is resting, heat the neutral oil in a small saucepan over medium-low heat. Add the minced shallots and cook gently, stirring occasionally, until they are golden brown and crispy, about 8-10 minutes. Be careful not to burn them.
⏱️ 10 min
- 6
Finish the sauce: Remove the saucepan from the heat. Carefully stir in the minced garlic, grated ginger, soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes. The residual heat from the oil will lightly cook the garlic and ginger. Stir until well combined.
⏱️ 3 min
- 7
Shred the chicken: Carefully remove the chicken breasts from the poaching liquid. Let them cool slightly, then shred them into bite-sized pieces using two forks, or slice them against the grain.
⏱️ 5 min
- 8
Serve: Arrange the shredded chicken on a serving platter. Drizzle generously with the shallot oil sauce. Garnish with sliced green onions. Serve warm or at room temperature, perhaps with steamed rice or a side of vegetables.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Poached Chicken with Shallot Oil Sauce
For the Poached Chicken
- 2 pounds boneless, skinless chicken breasts
- 2 inches ginger, sliced
- 4 garlic cloves, smashed
- 2 green onions, cut into 2-inch pieces
- 1 teaspoon salt
- 8 cups water
For the Shallot Oil Sauce
- 1/2 cup shallots, finely minced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon red pepper flakes, or to taste
- 1/2 cup neutral oil, such as canola or grapeseed
- 2 green onions, thinly sliced, for garnish
Instructions
- 1
Prepare the poaching liquid: In a large pot, combine the water, sliced ginger, smashed garlic, 2-inch pieces of green onion, and salt. Bring to a rolling boil over high heat.
⏱️ 10 min - 2
Add the chicken: Once the water is boiling, carefully add the chicken breasts to the pot. Ensure the chicken is fully submerged. If not, add a little more water.
⏱️ 2 min - 3
Poach the chicken: Immediately reduce the heat to the lowest setting, cover the pot, and let the chicken poach gently for 15 minutes. Do not lift the lid during this time.
⏱️ 15 min - 4
Rest the chicken: After 15 minutes, turn off the heat and leave the chicken in the hot poaching liquid, still covered, for another 15 minutes. This passive cooking ensures the chicken remains juicy and tender.
⏱️ 15 min - 5
Prepare the shallot oil sauce: While the chicken is resting, heat the neutral oil in a small saucepan over medium-low heat. Add the minced shallots and cook gently, stirring occasionally, until they are golden brown and crispy, about 8-10 minutes. Be careful not to burn them.
⏱️ 10 min - 6
Finish the sauce: Remove the saucepan from the heat. Carefully stir in the minced garlic, grated ginger, soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes. The residual heat from the oil will lightly cook the garlic and ginger. Stir until well combined.
⏱️ 3 min - 7
Shred the chicken: Carefully remove the chicken breasts from the poaching liquid. Let them cool slightly, then shred them into bite-sized pieces using two forks, or slice them against the grain.
⏱️ 5 min - 8
Serve: Arrange the shredded chicken on a serving platter. Drizzle generously with the shallot oil sauce. Garnish with sliced green onions. Serve warm or at room temperature, perhaps with steamed rice or a side of vegetables.
⏱️ 5 min