I still remember the first time I made this Poached Chicken with Scallion Ginger Sauce Recipe—it instantly became a family favorite. The chicken turned out incredibly tender and juicy.
The scallion-ginger sauce added bold, fragrant flavor that elevated the whole dish. I loved how simple the process was from start to finish. If you want something comforting yet elegant, this recipe is perfect for you!
Ingredients
Here’s everything you’ll need:
- 5 chicken drumsticks or 4 chicken thighs – Dark meat stays moist and flavorful after poaching.
- 3 slices fresh ginger – Adds warmth and authentic aroma to the poaching liquid.
- 1 whole scallion – Infuses subtle onion flavor into the chicken.
- 3 tablespoons vegetable oil – Forms the base of the flavorful sauce.
- 3 scallions (white and green parts separated) – Whites add depth when cooked; greens add freshness.
- 2 tablespoons light soy sauce – Provides savory umami taste.
- ½ teaspoon sugar – Balances and rounds out the sauce flavor.
- ½ cup reserved poaching liquid – Enhances richness and ties everything together.
Note: Serves approximately 4 people.
Variations
You can easily adjust this recipe:
- Use sesame oil instead of vegetable oil for a nutty flavor.
- Substitute chicken breasts for a leaner option (reduce cooking time).
- Add chili flakes or chili oil for heat.
- Make it gluten-free by using tamari instead of soy sauce.
- Increase ginger for a stronger, spicier sauce.
- For those who enjoy exploring hearty comfort dishes, you can also enjoy similar recipes like bobby-flay-salisbury-steak-recipe-with-mushroom-gravy for a rich and flavorful meal option.
Cooking Time
- Prep Time: About 20 minutes
- Cooking Time: About 15 minutes
- Total Time: Approximately 35 minutes
Equipment You Need
- Medium pot – Used for poaching the chicken gently.
- Saucepan – For preparing the scallion ginger sauce.
- Sharp knife – For chopping ginger and scallions.
- Tongs or slotted spoon – For safely removing chicken from hot liquid.
- Large bowl with ice – To stop cooking and keep chicken tender.
How to Make Poached Chicken with Scallion Ginger Sauce
Step 1: Prepare the Poaching Liquid
Bring water to a gentle boil with ginger slices and a whole scallion. This creates a fragrant base that flavors the chicken naturally. Keep the heat steady for best results. The aroma will begin developing immediately.
Step 2: Poach the Chicken
Add chicken pieces to the pot and reduce the heat to a low simmer. Cover and cook gently to prevent overcooking. This slow method keeps the meat soft and juicy. Proper temperature control is key here.
Step 3: Rest and Chill
After simmering, turn off the heat and let the chicken sit covered. Then transfer it to an ice bath to stop cooking. This step ensures a silky texture. It also helps the meat stay firm for slicing or shredding.
Step 4: Prepare the Sauce
Heat vegetable oil in a saucepan over medium-low heat. Cook the scallion whites until lightly browned and fragrant. This step builds deep flavor. The oil absorbs the scallion aroma.
Step 5: Finish the Sauce
Add soy sauce, sugar, and reserved poaching liquid to the pan. Bring it to a boil, then stir in ginger and scallion greens. The sauce should taste balanced and savory. Remove from heat once combined.
Step 6: Serve
Shred or slice the chicken and arrange it on a serving plate. Spoon the warm sauce generously over the top. Serve immediately for best flavor. Enjoy every tender bite.
Additional Tips for Making This Recipe Better
- I always use fresh ginger and scallions because they make a huge difference in flavor.
- I make sure the water simmers gently, not rapidly, to avoid tough chicken.
- Letting the chicken rest fully in the ice bath improves texture every time.
- I sometimes add a small clove of garlic to the sauce for extra depth.
- I taste the sauce before serving to adjust seasoning if needed.
- If you enjoy creative mushroom-based dishes, you may also like caprese-stuffed-portobello-mushrooms-recipe as another flavorful recipe to try alongside this meal.
How to Serve Poached Chicken with Scallion Ginger Sauce
Serve this dish over warm steamed rice for a complete meal. The sauce pairs beautifully with simple sides like steamed vegetables or bok choy. For presentation, drizzle the sauce evenly and sprinkle extra chopped scallions on top. You can also add thin ginger strips as garnish. This dish works well hot, warm, or even at room temperature.
Nutritional Information
Per serving (approximate):
- Calories: About 256
- Protein: About 18 g
- Carbohydrates: About 3 g
- Fat: About 19 g
Make Ahead and Storage
Refrigeration
Store cooled chicken in an airtight container. It stays fresh in the refrigerator for 3–4 days. Reheat gently with a little water or broth to maintain moisture.
Freezing
You can freeze the plain poached chicken for up to 2 months. Wrap it well to prevent freezer burn. Thaw in the refrigerator before reheating.
Reheating
Reheat slowly over low heat or in the microwave. Add a splash of liquid to keep it tender. Avoid high heat to prevent drying out.
Why You’ll Love This Recipe
This dish is simple, flavorful, and satisfying.
- Easy Preparation – Minimal ingredients and straightforward steps make it beginner-friendly.
- Bold Flavor – The scallion ginger sauce delivers fresh and savory taste.
- Healthy Option – High in protein and naturally light.
- Versatile Serving – Enjoy it with rice, noodles, or vegetables.
- Great for Meal Prep – Stores well and tastes delicious the next day.
If you’re looking for a comforting yet elegant meal, this Poached Chicken with Scallion Ginger Sauce recipe is a wonderful choice. It’s simple, nourishing, and full of fresh flavor that everyone will enjoy.
Poached Chicken with Scallion Ginger Sauce Recipe
Ingredients
Method
- Bring water to a gentle boil with ginger slices and a whole scallion. This creates a fragrant base that flavors the chicken naturally. Keep the heat steady for best results. The aroma will begin developing immediately.
- Add chicken pieces to the pot and reduce the heat to a low simmer. Cover and cook gently to prevent overcooking. This slow method keeps the meat soft and juicy. Proper temperature control is key here.
- After simmering, turn off the heat and let the chicken sit covered. Then transfer it to an ice bath to stop cooking. This step ensures a silky texture. It also helps the meat stay firm for slicing or shredding.
- Heat vegetable oil in a saucepan over medium-low heat. Cook the scallion whites until lightly browned and fragrant. This step builds deep flavor. The oil absorbs the scallion aroma.
- Add soy sauce, sugar, and reserved poaching liquid to the pan. Bring it to a boil, then stir in ginger and scallion greens. The sauce should taste balanced and savory. Remove from heat once combined.
- Shred or slice the chicken and arrange it on a serving plate. Spoon the warm sauce generously over the top. Serve immediately for best flavor. Enjoy every tender bite.
Notes
- I always use fresh ginger and scallions because they make a huge difference in flavor.
- I make sure the water simmers gently, not rapidly, to avoid tough chicken.
- Letting the chicken rest fully in the ice bath improves texture every time.
- I sometimes add a small clove of garlic to the sauce for extra depth.
- I taste the sauce before serving to adjust seasoning if needed.
