Description
This Savory Poached Chinese Chicken with Ginger Scallion Sauce recipe offers tender, juicy chicken infused with ginger and scallions, served with a flavorful, aromatic sauce. Paired with white rice and fresh sliced cucumbers, this dish combines delicate poached chicken and a rich, silky sauce that brings authentic Chinese flavors to your table in just 40 minutes.
Ingredients
Scale
Chicken and Poaching Liquid
- 4 pieces Chicken Drumsticks (Can substitute with chicken thighs or rotisserie chicken)
- 2 inches Ginger (Fresh, diced)
- 4 stalks Scallions (Green Onions) (Chopped, divide into white and green parts)
- 1 cup Shaoxing Wine (Optional, can substitute with dry sherry)
- 1 teaspoon Salt (Adjust to taste)
- 1 cup Water
Sauce
- 2 tablespoons Neutral Oil (e.g., vegetable or canola)
- 3 tablespoons Soy Sauce (Use low-sodium if preferred)
- 2 tablespoons Oyster Sauce (Substitute with mushroom sauce for vegetarian option)
- 1 teaspoon Granulated Sugar (Adjust to taste)
- Salt to taste
Sides
- 4 cups White Rice (Can substitute with quinoa or cauliflower rice)
- 1 cup Sliced Cucumbers (Any raw vegetable can be used as an alternative)
Instructions
- Prepare the Chicken: In a large pot, cover the chicken drumsticks with cold water, then add diced ginger, scallions divided into white parts, Shaoxing wine, and salt. Bring the mixture to a boil over medium-high heat to initiate the poaching process.
- Cook the Chicken: Once boiling, lower the heat to a gentle simmer and cook for 8-10 minutes until the chicken is tender and juicy, ensuring it reaches an internal temperature of 165°F (74°C).
- Shock the Chicken: Immediately transfer the cooked chicken to an ice bath to stop the cooking process and lock in moisture. Once cooled, shred the chicken meat and arrange it neatly on a serving plate in preparation for the sauce.
- Infuse the Oil: Heat the neutral oil over medium heat in a small saucepan. Add the chopped white parts of the scallions and diced ginger to the oil and cook until fragrant, about 5-7 minutes. After infusing, strain out the solids to obtain a clear, aromatic oil.
- Mix the Sauce: Place the finely chopped green parts of the scallions in a bowl and pour the hot infused oil over them. Add soy sauce, oyster sauce, water, sugar, and salt. Stir well until everything is combined into a glossy, rich sauce.
- Warm the Chicken: If the chicken has cooled in the ice bath, gently warm it in the microwave for 30-60 seconds before serving to bring back tenderness and softness.
- Serve: Pour the prepared ginger scallion sauce over the warm shredded chicken. Serve the chicken over a bowl of steamed white rice and add sliced cucumbers or your choice of fresh or steamed vegetables on the side for a refreshing crunch.
Notes
- Shaoxing wine can be substituted with dry sherry if unavailable.
- Oyster sauce can be replaced with mushroom sauce for a vegetarian version.
- Adjust salt and sugar according to your taste preferences.
- Shredding the chicken can be done with forks or by hand once cooled.
- Use low-sodium soy sauce to control salt content if desired.
- Rice can be substituted with quinoa or cauliflower rice for a different texture or dietary preference.
