Poached Chicken Ginger Scallion (Print Version)
# Ingredients:
→ For the chicken
01 -
5 chicken drumsticks or 4 chicken thighs, organic, kosher, or free-range preferred
02 -
3 slices fresh ginger
03 -
1 scallion
04 -
4 cups water
→ For the ginger scallion sauce
05 -
3 tablespoons vegetable oil
06 -
3 scallions, white and green parts separated and chopped
07 -
2 tablespoons light soy sauce
08 -
0.5 teaspoon sugar
09 -
120 ml reserved chicken poaching liquid
10 -
15 grams ginger, finely minced
# Instructions:
01 -
In a medium pot, bring 4 cups of water to a boil with 3 slices of ginger and 1 scallion.
02 -
Submerge chicken drumsticks or thighs in the pot, return to a boil, then reduce heat to low. Cover and simmer for 10 minutes; water should move gently without large bubbles.
03 -
Turn off the heat, keep the lid on, and allow the chicken to finish cooking in the residual heat for 15 additional minutes.
04 -
Pierce the thickest part of the chicken to ensure juices run clear. Adjust cooking time if using boneless, skinless chicken breasts.
05 -
Transfer cooked chicken to ice water for 5 minutes to halt cooking and firm the meat. Shred chicken and arrange on a serving plate.
06 -
Heat vegetable oil in a saucepan over medium-low heat. Sauté scallion whites until crisp and lightly browned, then remove and place on shredded chicken.
07 -
Add light soy sauce, sugar, and reserved chicken poaching liquid to the remaining oil. Stir and bring to a gentle boil.
08 -
Add minced ginger and chopped scallion greens to the sauce, check for seasoning, bring to a boil, and pour over the chicken.
# Notes:
01 -
Chilling the poached chicken in ice water ensures succulent texture and easy shredding.
02 -
Use free-range chicken for superior flavor and texture.