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Poached Chicken with Scallion Ginger Sauce Recipe
Ash Tyrrell

Poached Chicken with Scallion Ginger Sauce Recipe

I still remember the first time I made this Poached Chicken with Scallion Ginger Sauce—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.
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Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.