Poached Chicken

Whole Chicken (3.5lb/1.5kg) (
Small Piece of Ginger (35g)
3 Scallions (40g)
1/4 Cup Sesame Oil
1/4 Cup Peanut Oil
2 Tbsp Light Soy Sauce
3/4 Tsp Salt
1/4 Tsp White Pepper

Mince the green parts of the scallions and half the ginger (peeled).
Cut the remaining ginger into several slices.

Put the chicken in a pot of water so that it is completely submerged.
Add in the ends of the scallions and ginger slices to the water.
Bring to a boil and simmer for 30 minutes.

As the chicken is simmering, mix together the minced ginger, scallions, peanut oil, and soy sauce.
Add salt and white pepper to taste.

Remove the chicken from the stockpot and place in an ice bath.

Once the chicken is cooled, remove from ice bath and pat dry.
Rub the chicken lightly with sesame oil.
Cut the chicken into pieces.

Spoon the ginger and scallion sauce generously over the sliced chicken.
Serve together with rice.



Poached Chicken with Ginger and Scallion Sauce

Printable Recipe
  1. Mince the green parts of the scallions as well as half the ginger (peeled).
  2. Cut the remaining ginger into several slices. Reserve the scallion ends.
  3. Put the chicken in a pot of water so that it is completely submerged. Add the ginger slices and scallion ends to the water.
  4. Bring the water to a boil, then turn down and simmer for 30 minutes
  5. As the chicken is simmering, mix together the minced ginger, scallions, peanut oil, and soy sauce. Add salt and white pepper to taste.
  6. Once the chicken is ready, remove it from the water and immediately place in an ice bath to cool.
  7. Once cooled, remove the chicken from the ice bath and pat dry
  8. Rub the chicken lightly with sesame oil. Cut the chicken into pieces.
  9. Spoon the ginger and scallion sauce generously over the sliced chicken.
  10. Serve together with rice.

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