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Ginger Scallion Poached Chicken

Ginger Scallion Poached Chicken for a Flavorful Feast

Enjoy the comforting taste of Ginger Scallion Poached Chicken, a delicious Cantonese dish that's easy to make and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cantonese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 whole chicken cut into quarters for faster cooking
For the Ginger Scallion Sauce
  • 1 tablespoon grated ginger squeeze out the juice for a thicker sauce
  • 3 stalks spring onion (white part) use only the white part
  • 1/4 cup oil vegetable, canola, or sesame oil; avoid olive oil
  • to taste salt start small and adjust to taste

Equipment

  • large pot
  • mixing bowl
  • small pan

Method
 

Step-by-Step Instructions
  1. In a large pot, add enough water to submerge the chicken pieces by about 5 cm and bring to a rolling boil.
  2. Carefully place the chicken quarters in the pot, ensuring they are fully covered, and cook for 5 minutes.
  3. Turn off the heat, cover the pot, and let the chicken poach in the residual heat for 40 minutes.
  4. Check for doneness by poking the thickest part of the chicken; the juices should run clear.
  5. While the chicken rests, prepare the ginger scallion sauce by combining ginger, chopped spring onion, and salt in a bowl.
  6. Heat the oil in a small pan, then pour it over the ginger mixture to create a sizzle.
  7. Cut the poached chicken into serving pieces and drizzle the ginger scallion sauce over it before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 5gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 500mgPotassium: 800mgFiber: 1gSugar: 1gVitamin A: 100IUVitamin C: 5mgCalcium: 20mgIron: 2mg

Notes

Refrigerate leftover chicken and sauce in an airtight container for up to 3 days. For longer storage, freeze separately for up to 2 months.

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