Description
This Savory Poached Chinese Chicken with Ginger Scallion Sauce is a flavorful and tender dish featuring poached chicken drumsticks infused with ginger and scallions, served with a rich, aromatic sauce. Perfectly paired with steamed white rice and fresh cucumbers, this recipe offers a classic, comforting Chinese-inspired meal that’s quick to prepare in just 40 minutes.
Ingredients
Scale
Chicken & Poaching Liquid
- 4 pieces Chicken Drumsticks (Can substitute with chicken thighs or rotisserie chicken)
- 2 inches Ginger (Fresh, diced)
- 4 stalks Scallions (Green Onions), divided into white and green parts
- 1 cup Shaoxing Wine (Optional, can substitute with dry sherry)
- 1 teaspoon Salt (Adjust to taste)
- 1 cup Water
Sauce
- 2 tablespoons Neutral Oil (e.g., vegetable or canola)
- 3 tablespoons Soy Sauce (Use low-sodium if preferred)
- 2 tablespoons Oyster Sauce (Substitute with mushroom sauce for vegetarian option)
- 1 teaspoon Granulated Sugar (Adjust to taste)
- Salt (to taste)
To Serve
- 4 cups White Rice (Can substitute with quinoa or cauliflower rice)
- 1 cup Sliced Cucumbers (Any raw vegetable can be used as an alternative)
Instructions
- Prepare the Chicken: In a large pot, submerge the chicken drumsticks in cold water. Add diced ginger, scallion whites, Shaoxing wine, and salt. Bring the mixture to a boil over medium-high heat, which will start infusing the chicken with flavor.
- Cook the Chicken: Once boiling, lower the heat to a gentle simmer and cook the chicken for 8-10 minutes until tender. Ensure the chicken reaches an internal temperature of 165°F (74°C) to confirm it is fully cooked.
- Shock the Chicken: Immediately transfer the cooked chicken to an ice bath to halt the cooking process. Once cooled, shred the chicken meat and arrange it on a serving plate in preparation for the sauce.
- Infuse the Oil: Heat the neutral oil in a small saucepan over medium heat. Add chopped scallion whites and diced ginger, cooking for 5-7 minutes until fragrant and aromatic. Strain the oil to remove solids, leaving behind a silky infused oil.
- Mix the Sauce: In a bowl, combine the finely chopped green scallion parts with the hot infused oil. Add soy sauce, oyster sauce, water, granulated sugar, and salt, stirring thoroughly to create a glossy, rich sauce.
- Warm the Chicken: If the chicken has cooled completely, reheat gently in the microwave for 30-60 seconds to bring it back to a warm temperature, enhancing the flavors when served.
- Serve: Pour the aromatic ginger scallion sauce over the warm shredded chicken. Serve this savory chicken atop steamed white rice and accompany it with sliced cucumbers or any preferred raw or steamed vegetables for a refreshing crunch and balanced meal.
Notes
- Shaoxing wine adds an authentic flavor but can be substituted with dry sherry or omitted if preferred.
- For a vegetarian version, substitute oyster sauce with mushroom sauce and replace chicken with tofu or a plant-based protein.
- Use low-sodium soy sauce and adjust salt as desired to control sodium levels.
- Shocking the chicken in an ice bath is essential to stop cooking and preserve juiciness.
- Feel free to substitute white rice with quinoa or cauliflower rice for a lower-carb option.
- Ginger and scallion infusion in oil is key to achieving the classic flavor profile of this sauce.
