Poached Chicken with Ginger Scallion Sauce
Poached Chicken with Ginger Scallion Sauce
Ingredients
For the Poached Chicken
- 3-4 chicken drumsticks
- 2 inches ginger, sliced
- 2 scallions, cut into 2-inch pieces
- 3 cloves garlic, smashed
- 1 teaspoon salt
- 4 cups water
For the Ginger Scallion Sauce
- 1/4 cup ginger, finely minced
- 1/2 cup scallions, finely chopped
- 1/4 cup neutral oil, such as canola or grapeseed
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
Instructions
- 1
Place the chicken drumsticks in a medium-sized pot. Add the sliced ginger, 2-inch pieces of scallions, smashed garlic cloves, and salt to the pot. Pour in 4 cups of water, ensuring the chicken is mostly submerged. If not, add a little more water.
⏱️ 5 min
- 2
Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
⏱️ 20 min
- 3
While the chicken is poaching, prepare the ginger scallion sauce. In a heatproof bowl, combine the finely minced ginger, finely chopped scallions, soy sauce, rice vinegar, sugar, salt, and white pepper.
⏱️ 5 min
- 4
Heat the neutral oil in a small saucepan over medium-high heat until it just begins to smoke. Carefully pour the hot oil over the ginger and scallion mixture in the bowl. It will sizzle vigorously. Stir well to combine all the ingredients.
⏱️ 5 min
- 5
Once the chicken is cooked, carefully remove it from the pot and let it rest for a few minutes. You can shred the chicken or serve the drumsticks whole.
⏱️ 5 min
- 6
Serve the poached chicken warm, drizzled generously with the ginger scallion sauce. This dish pairs well with steamed rice.
Kitchen Tools
Nutrition Facts (per serving)
Poached Chicken with Ginger Scallion Sauce
For the Poached Chicken
- 3-4 chicken drumsticks
- 2 inches ginger, sliced
- 2 scallions, cut into 2-inch pieces
- 3 cloves garlic, smashed
- 1 teaspoon salt
- 4 cups water
For the Ginger Scallion Sauce
- 1/4 cup ginger, finely minced
- 1/2 cup scallions, finely chopped
- 1/4 cup neutral oil, such as canola or grapeseed
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
Instructions
- 1
Place the chicken drumsticks in a medium-sized pot. Add the sliced ginger, 2-inch pieces of scallions, smashed garlic cloves, and salt to the pot. Pour in 4 cups of water, ensuring the chicken is mostly submerged. If not, add a little more water.
⏱️ 5 min - 2
Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
⏱️ 20 min - 3
While the chicken is poaching, prepare the ginger scallion sauce. In a heatproof bowl, combine the finely minced ginger, finely chopped scallions, soy sauce, rice vinegar, sugar, salt, and white pepper.
⏱️ 5 min - 4
Heat the neutral oil in a small saucepan over medium-high heat until it just begins to smoke. Carefully pour the hot oil over the ginger and scallion mixture in the bowl. It will sizzle vigorously. Stir well to combine all the ingredients.
⏱️ 5 min - 5
Once the chicken is cooked, carefully remove it from the pot and let it rest for a few minutes. You can shred the chicken or serve the drumsticks whole.
⏱️ 5 min - 6
Serve the poached chicken warm, drizzled generously with the ginger scallion sauce. This dish pairs well with steamed rice.