Name: Poached Chicken with Ginger Scallion Oil
Prep time: 15 min
Cook time: 50 min
Cuisine: Chicken Recipes, Chinese Recipes, Holiday Recipes, Weeknight Recipes
Ingredients: 1/2 cup avocado oil or other high-smoking point oil; 2 stalks scallions, (minced); 1 tablespoon ginger, (grated); 1/2 teaspoon salt; 4 pounds Three Yellow Chicken, (or regular chicken); 1 teaspoon salt; 8 quarts water; 3 quarts ice water; 2 stalks scallions; 6 slices ginger

Poached Chicken with Ginger Scallion Oil is a classic Chinese dish that looks elegant but is surprisingly simple to make at home. The whole chicken is gently poached with ginger and scallions until tender and juicy, then served with a fragrant ginger scallion oil that brings everything together.

What I love about this dish is how simple the flavors are. There isn’t a heavy marinade or a long list of seasonings. Instead, gentle cooking allows the natural flavor of the chicken to shine, while the ginger scallion oil adds that wonderful savory aroma in every bite.

There is one technique that might look unusual the first time you make it: the chicken goes through a hot-cold-hot water process before poaching. Each step has a purpose. The first hot-water dips tighten the skin, the ice water cools and firms it, and the final hot-water dips warm the cavity so the chicken can cook more evenly.

And don’t skip the ginger scallion oil! When the hot cooking oil hits the fresh ginger and scallions, the aroma is incredible. Spoon it generously over the chicken and serve everything with steamed rice for a simple, comforting meal.

What Is Chinese Poached Chicken?

Chinese poached chicken is made by gently cooking a whole chicken in hot water, often with simple aromatics such as ginger and scallions.

Rather than developing crispy or browned skin, as you would with roasting or frying, this method is all about keeping the meat succulent and the skin smooth and tender.

There are many regional versions of poached chicken in Chinese cooking. This recipe keeps the seasoning simple and serves the chicken with ginger scallion oil for an aromatic, savory finish.

What Does Chinese Poached Chicken Taste Like?

The chicken has a clean, delicate flavor with tender meat and soft, smooth skin. Ginger and scallions gently perfume the poaching liquid without overpowering the natural flavor of the chicken.

The ginger scallion oil provides most of the seasoning at the table. The ginger adds warmth, the scallions add freshness, and the hot oil releases their aroma.

It’s especially good with steamed rice, which soaks up any extra sauce.

Why Dip the Chicken in Hot and Cold Water?

The chicken goes through a hot-cold-hot process before poaching, and each step does something a little different.

First, dip the chicken into boiling water three times. The heat causes the skin to tighten, which helps it maintain its shape.

Next, transfer the chicken to ice water. This quickly cools and firms the skin after the initial hot-water dips.

Before poaching, dip the chicken into the hot water three more times, allowing hot water to flow in and out of the cavity. This warms the inside of the chicken and reduces the temperature difference between the cavity and exterior, helping the whole bird cook more evenly.

After that, the chicken is ready for gentle poaching.

What Is Three Yellow Chicken?

For this recipe, I use Three Yellow Chicken, or sān huáng jī (三黃雞).

Despite the name, Three Yellow Chicken doesn’t refer to just one specific breed. The term is generally used for chickens traditionally characterized by three yellow features, commonly the feathers, skin, and legs or shanks.

These chickens are popular in Chinese cooking and work especially well in dishes where the flavor and texture of the chicken are important.

In the U.S., you may find Three Yellow Chicken at larger Chinese or Asian supermarkets. If it isn’t available, you can use another good-quality whole chicken of a similar size.

The Key to Tender Poached Chicken

Once the chicken is submerged, the most important thing is to keep the cooking gentle.

You don’t want the water vigorously boiling around the chicken. Lower heat cooks the meat more gently and also helps prevent the skin from becoming damaged during cooking.

Because whole chickens can vary in size and temperature when they go into the pot, use the cooking time as a guide rather than the only way to determine doneness.

For food safety, check the chicken with an instant-read thermometer. The USDA recommends poultry reach at least 165°F (74°C). Check the innermost part of the thigh and the thickest part of the breast without touching the bone.

How Do You Make Ginger Scallion Oil?

Ginger scallion oil is one of the simplest parts of this recipe, but it adds so much flavor.

Place fresh scallions, grated ginger, and salt in a heatproof bowl. Heat a high-smoking-point cooking oil until very hot, then carefully pour it over the aromatics.

The hot oil immediately cooks the surface of the ginger and scallions and releases their aroma. Stir everything together, and the sauce is ready to serve.

Let’s Talk Ingredients

Three Yellow Chicken: I like using Three Yellow Chicken for this dish because poaching allows the chicken’s natural flavor and texture to stand out. Another good-quality whole chicken of a similar size can also be used.

Scallions: Scallions flavor both the poaching liquid and the serving sauce, adding a fresh, savory aroma.

Ginger: Fresh ginger gently perfumes the chicken during poaching and gives the ginger scallion oil its characteristic warmth.

Cooking oil: Use a high-smoking-point cooking oil, such as avocado or peanut oil, for the ginger scallion sauce.

Salt: A little salt seasons the poaching liquid and balances the ginger scallion oil without overpowering the chicken.

Step-by-Step: Let’s Cook

Serves: 4
Prep time: 15 minutes
Cook time: 50 minutes

Step 1: Make the Ginger Scallion Oil

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In a heatproof bowl, combine the scallions, grated ginger, and salt.

Heat the cooking oil until very hot. Carefully pour it over the ginger and scallions, then stir well.

Tip: The hot oil releases the wonderful aroma of the fresh ginger and scallions.

Step 2: Prepare the Chicken

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Clean the chicken and check the skin for any remaining pin feathers. Remove them as needed.

Step 3: Tighten the Skin

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Meanwhile, bring the water to a boil in a large stockpot.

Hold the chicken securely and carefully dip it into the boiling water three times.

The hot water helps tighten the skin so it holds its shape during poaching.

Step 4: Set the Skin

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Transfer the chicken to the ice water and let it cool briefly.

The cold water firms and sets the skin before poaching.

Step 5: Warm the Cavity

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Bring the poaching water back to a boil and stir in the salt.

Dip the chicken into the hot water three more times, allowing the hot water to flow in and out of the cavity.

This warms the inside of the chicken so it cooks more evenly.

Step 6: Poach the Chicken

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Fully submerge the chicken in the water, then reduce the heat to low. Add the scallions and ginger.

Gently poach for about 45 minutes, or until the innermost thigh and thickest part of the breast reach 165°F (74°C) without touching the bone.

Tip: Keep the heat low and avoid a vigorous boil. Gentle cooking keeps the chicken tender and helps protect the skin.

Step 7: Serve

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Carefully remove the chicken from the pot. Chop, slice, or shred as desired.

For firmer skin and easier chopping, you can briefly dip the cooked chicken in ice water again.

Serve immediately with the ginger scallion oil.