Recipe Poached Chicken with Scallion Ginger Sauce

This easy poached chicken with scallion ginger sauce requires just 7 ingredients and minimal time on the stove. It can also be made ahead and served at room temperature. The sauce is delicious, reminiscent of the sweet scallion ginger soy sauce usually added to Cantonese steamed fish dishes.

Ingredients

For the chicken:

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

Poached Chicken with Scallion Ginger Sauce

For the sauce:

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

Instructions

1. 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. 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. 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. 
6. ......

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