Poached Chicken with Ginger Scallion Oil is a classic Chinese dish. It might seem like a complicated dish to make, but it’s indeed super easy. It’s so juicy, tasty, and tender! Let’s let started!
Poached Chicken Recipe
Serving: 4
Prep time: 20 minutes
Cook time: 1 hour
For the sauce:
1/2 cup avocado oil, or other high-smoking point oil
2 stalks scallions, minced
1 tablespoon ginger, grated
1/2 teaspoon salt
For the chicken:
1 (4 pounds) organic chicken
1 teaspoon salt
8 quarts water
3 quarts ice water
2 stalks scallions
6 slices ginger
Poached Chicken Instructions
To make the dipping sauce:
- In a bowl place in the scallions, grated ginger, and salt. Mix together.
- In a pot over high heat, add the avocado oil. Heat up the oil until smoking hot. Carefully pour the hot oil over the scallions, ginger, and salt. Whisk.
To prepare the chicken:
- After thoroughly cleaning the chicken, rub a piece of paper towel on the skin to remove any pin feathers.
- In a large stock pot over high heat, bring water to a boil. Hold on to the neck, and dip in the water 3 times. (The skin will hold its shape better by doing so.)
- Place the chicken in ice water. (This also helps the skin to set its shape, and it wouldn’t break apart easily while poaching.)
To poach the chicken:
- In the large stock pot over high heat, bring water back to a boil. Add the salt and whisk.
- Hold on to the neck, and dip in hot water 3 times. (The heat would distribute evenly throughout the whole chicken by doing so.)
- Drop the chicken inside.
To serve:
- Turn to the lowest heat, and add the scallions and ginger. Poach the chicken for about 45 minutes, until completely cooked through, or the internal temperature is at least 165 degrees F or 74 degrees C.
- Remove the chicken. It could be served immediately with the sauce. You could either shred the chicken with your hands or slice it with a knife. (If you like to make the chicken more refreshing and easier to cut, you could also be placed the chicken in ice water.)
Additional Notes:
- I’m keeping the head and the butt of the chicken today because of a Chinese saying, “有頭有尾 you tou you wei”. It symbolizes doing things from the beginning to the end, without giving up.
