Poached Ginger Chicken with Scallion Sauce

Ingredients

For the chicken

• 450g Boneless Chicken Thighs, skin on or off
• 1 knob Ginger, thinly sliced
• 1 stalk Scallion
• 1 tbsp Chinese Cooking Wine (Shaoxing)
• 1.5L water
  

For the sauce

• 2 tbsp Neutral Oil (canola or vegetable)
• 1 tbsp Sesame Oil
• 1 cup Scallions, finely chopped (whites and greens separated)
• 1 1/2 tbsp freshly grated Ginger
• 2 tbsp Soy Sauce
• 1 tbsp Honey
• 1/4 cup Chicken Poaching Liquid (reserved)

To garnish

• Crispy scallion whites (from sauce prep)
• Chili Oil
• Extra Scalllions, thinly sliced

Instructions

1. In a medium pot, bring 1.5L of water to a boil with sliced ginger, scallion stalk, and cooking wine.

2. Add the chicken thighs, lower the heat to a gentle simmer, and cook uncovered for 10 minutes.

3. Turn off the heat, cover the pot, and let the chicken sit for another 10 minutes.

4. Transfer chicken to a bowl of cold water to stop cooking and keep it tender. Once cool, chop into bite-sized pieces.

5. Heat canola oil in a small pan over medium heat. Add scallion whites and fry until golden and crispy—remove and set aside for garnish.

6. In the same pan, add sesame oil, scallion greens, and grated ginger. Sauté briefly until fragrant.

7. Add soy sauce, honey, and ½ cup of the reserved chicken poaching liquid. Let it simmer for a few minutes to slightly reduce.

8. Plate the sliced chicken over steamed rice. Spoon the warm scallion-ginger sauce over the top.

9. Garnish with crispy scallion whites, extra fresh scallions, and a drizzle of chilli oil if you like a bit of heat.

Photo credit here