Healthy Recipes | Poached Chicken with Scallion Ginger Sauce

It requires only 7 simple ingredients (chicken, ginger, scallions, light soy sauce, oil, sugar, and water) that you probably already have in your kitchen, and minimal time on the stove. It can also be made ahead and served at room temperature on warm nights. 

The Cantonese traditionally serve poached chicken with a sauce made of ginger, scallion whites, oil, and salt. Truthfully, as a Shanghainese person, I never really got into it. I do like it as a sauce base, but I always add light soy sauce to it (the Shanghainese put soy sauce in everything, as Bill likes to say). The combination is just perfect for my palate, and even Sarah and Kaitlin love it, which makes sense, since they’re half Shanghainese! 

The resulting sauce for this poached chicken is actually very similar to a traditional scallion ginger sweet soy sauce mixture usually served over Cantonese steamed fish (see our recipe for steamed whole fish here), so I like to think it pleases the Cantonese palate as well. 

This is the only way to make poached chicken breast that guarantees it comes out perfectly cooked and ridiculously juicy, every single time! No fancy kitchen gadgets required.

Poached Chicken with Scallion Ginger Sauce

Prep Time 20 mins

Cook Time 15 mins

Total Time 35 mins

Servings: 4

Calories: 256kcal

Ingredients:

For the chicken:

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

For the 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)
• 3 tablespoons vegetable oil
• 3 scallions (white and green separated, with the green parts chopped)
• 2 tablespoons light soy sauce

Instructions:

1. First, In a medium pot, bring about 4 cups water to a boil along with 3 slices ginger and 1 scallion. Lower the chicken into the pot, and bring to a boil again. Reduce the heat to low, cover, and simmer for 10 minutes. The heat level should be just high enough so the water is moving, without any big bubbles or rolling water.
2. Second, After 10 minutes, turn off the heat, leave the lid on and let the chicken continue cooking in the warm pot for another 15 minutes.
3. Next, If you use boneless, skinless chicken breast, you can reduce the cooking time to 5 minutes, but still keep the chicken in the pot for 15 minutes after turning off the heat. To test if the chicken is cooked, pierce the thickest part of the chicken to make sure the juices run clear.
4. Remove the chicken from the pot and place in ice water for 5 minutes to stop the cooking process and firm up the meat. Shred the meat onto a serving plate.
5. To make the sauce, heat 3 tablespoons oil in a saucepan over medium/low heat, and cook the scallion whites until crisp and lightly brown. Remove and place the scallion whites on top of the shredded chicken. Add 2 tablespoons light soy sauce, ½ teaspoon sugar and ½ cup of the water you used to cook the chicken to the remaining oil in the pan. Stir and bring it to boil. Add in the ginger and chopped scallion greens. Taste for seasoning and add more soy sauce or salt if desired. Bring to a boil again and pour it over the chicken.

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