Poached Chicken and Ginger Scallion Sauce

5.0 from 11 reviews

Author: Anita Jacobson

Categories: Main Dish Sauce

Cuisines: Chinese

Ingredients: Chicken

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Serves: 4

Ingredients

• 750 gram (~ 26 oz) chicken drumsticks
• 4 cups water
• 1 inch ginger, thinly sliced
• 1 scallion, chopped or knotted
• 1/2 teaspoon salt
• 1/2 tablespoon sesame oil
• Ginger scallion sauce
• 40 gram (1.4 oz) ginger, minced
• 80 gram (2.8 oz) scallions, thinly sliced
• 1 1/2 teaspoon salt, or to taste
• 1/2 cup peanut oil

Instructions

1. Poached chicken: Boil 4 cups of water with ginger and scallion in a pot. Lower chicken into the boiling pot and let it return to a boiling point. Reduce the heat to a bare simmer, cover the pot and continue simmering for 10 minutes.
2. Turn off the heat and let the chicken sit in the pot for an additional 15 minutes without opening the lid.
3. Remove chicken from the pot and place in a bowl of ice water for 5 minutes to stop the cooking process, firm up the meat, and make the chicken skin crispy.
4. Shred chicken into small pieces, toss with sesame oil, and arrange on a serving plate.
5. Ginger scallion sauce: Place ginger, scallion, and salt in a heat-proof bowl and mix. When you give this a quick taste, it should taste salty and not merely the taste of the right amount of salt.
6. Heat oil in a small pot until it starts to smoke. Pour hot oil over the ginger and scallions. Stir, then let the sauce cool to room temperature.
7. Serve: Serve the poached chicken with room temperature ginger and scallion sauce.