Looking For A Poached Chicken with Ginger Scallion Sauce Recipe?

This Poached Chicken with Ginger Scallion Sauce is all about simplicity and technique. Gently cooked in an aromatic broth, the chicken stays juicy and tender, paired with a fragrant ginger and scallion sauce that brings everything together.

A comforting staple that works just as well for everyday meals as it does for sharing with family.

Why Poached Chicken with Ginger Scallion Sauce Is a Favourite?

Poaching allows the chicken to cook evenly without drying out, keeping the meat soft and succulent. The aromatics infuse the broth with natural flavour, creating a soup that can be enjoyed alongside the meal.

The ginger and scallion sauce brings everything together, adding fragrance, richness, and balance without overpowering the chicken.

Ingredients You'll Need

Before you begin, prepare the following ingredients.

Fresh

• 1 whole chicken (about 1.2–1.5kg), rubbed with salt and rinsed

• 4–5 slices fresh ginger

• 3 spring onions, whole

• ½ bulb garlic, lightly pounded

• 1 chicken stock cube

• 2–3 tbsp grated ginger

• 4–5 spring onions, finely chopped

Pantry Staples

• Neutral oil or peanut oil, for brushing the chicken

• ¼ cup neutral oil or peanut oil

• Pinch of salt

• 1 tsp soy sauce, adjust to taste

Cooking Instructions

Poaching the Chicken

1. Fill a large pot with enough water to fully submerge the chicken. Add ginger slices, whole spring onions, garlic, and the chicken stock cube.

2. Bring the water to a boil.

3. Rinse the chicken with the boiling stock to tighten the skin. Alternatively, gently dip the chicken into the stock several times for the same effect.

4. Lower the chicken gently into the pot, breast side up. Reduce heat to a gentle simmer and poach for 35–40 minutes, or until the internal temperature reaches 75°C.

5. Remove the chicken and place it into an ice bath for about 10 minutes to stop the cooking process. Pat dry, then rub lightly with neutral or peanut oil to lock in moisture.

6. Once cooled, carve the chicken into bite-sized pieces and arrange on a serving platter.

Making the Ginger and Scallion Sauce

1. Pound the chopped spring onions using a pestle and mortar. Sprinkle a pinch of salt over them to help break them down into a paste.

2. Heat the oil in a small pan until shimmering, hot enough to release aroma but not smoking.

3. Add the grated ginger and stir frequently until lightly browned. Add the spring onion paste, soy sauce, and adjust seasoning to taste.

4. Turn off the heat once fragrant and well combined.

Serving Suggestions

Serve with fragrant jasmine rice and a bowl of the clear chicken broth. Add blanched greens or steamed vegetables for balance and colour.

Tips to Make It Better

• Keep the poaching liquid at a gentle simmer: Boiling will toughen the chicken.

  
  

• Ice bath matters: This firms up the meat and improves texture for slicing.

  
  

• Use peanut oil if available: It adds a more traditional aroma to the sauce.

A Dish That Brings Comfort Back to Basics

Poached Chicken with Ginger Scallion Sauce is a reminder that good food does not need to be complicated. With gentle cooking, simple aromatics, and a well-balanced sauce, this dish delivers comfort in its purest form.

It is the kind of recipe that fits naturally into everyday cooking. Familiar, nourishing, and quietly satisfying, it is one you will return to whenever you want something warm, wholesome, and dependable on the table.

Happy cooking!

This recipe is from Randy Tham Guan Yong.