Ginger Scallion Poached Chicken
The gentlest way to cook chicken — poached until impossibly silky, then drizzled with sizzling ginger-scallion oil.
🕐 Prep 10m🔥 Cook 40m🍽️ Serves 4🌶️ Silky● medium⚡ 340 kcal
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Ingredients
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4 (about 2½ lb)Whole chicken legsbone-in, skin-on
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3-inch pieceFresh ginger2 inches sliced, 1 inch julienned
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8 stalksScallions4 halved, 4 sliced
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2 tbspSoy sauce
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3 tbspVegetable oilfor ginger-scallion oil
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1 tspSalt
Method
1
Poach Chicken
Place chicken in a pot with sliced ginger, halved scallions, and salt. Cover with water. Bring to a bare simmer. Cook 30 min.
2
Ice Bath
Transfer chicken to an ice bath for 5 min. Drain and pat dry.
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3
Make Oil
Heat oil until shimmering. Pour over julienned ginger and sliced scallions in a heatproof bowl.
4
Drizzle
Place chicken on a plate. Drizzle soy sauce over. Then spoon ginger-scallion oil on top.
5
Serve
Serve at room temperature with rice and steamed greens.
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Rate This Recipe
4.7 ★ from 156 cooks
Nutrition Per Serving
Calories340 kcal
Protein36g
Carbs4g
Fat20g
Sodium420mg
Fiber1g
💡 Pro Tips
💡 Poach, don't boil. The water should barely quiver.
💡 The ice bath stops cooking and makes the skin incredibly silky.
💡 The ginger-scallion oil is the star. Make extra.
🔬 Diet Adaptations
Gluten-FreeUse tamari.
Low-FatSkip the skin — poaching keeps it moist regardless.
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