Main Courses

Ginger-Scallion Poached Chicken (姜葱白切鸡)

Ginger-Scallion Poached Chicken (姜葱白切鸡)

This dish is a showcase of tender, juicy chicken complemented by the robust flavors of ginger and scallion. It's deceptively simple yet irresistibly delicious, perfect for family dinners or special occasions.
Course Main Course
Cuisine Chinese


For the Chicken:

  • 1 whole chicken approximately 1.5 kg
  • 1 thumb-sized piece of ginger sliced
  • 3-4 stalks of green onions
  • Salt for rubbing the chicken
  • Water for poaching

For the Ginger-Scallion Sauce:

  • 1 cup scallions finely chopped
  • 2 tablespoons ginger finely minced
  • 1/2 cup vegetable oil
  • Salt to taste


Prepare the Chicken:

  • Clean the chicken and remove any innards. Pat it dry with paper towels.
  • Rub salt all over the chicken skin. This helps to tighten the skin and adds flavor.

Poaching the Chicken:

  • In a large pot, bring enough water to cover the chicken to a boil.
  • Add the sliced ginger and green onions to the boiling water.
  • Carefully lower the chicken into the pot. The water temperature will drop; once it's back to a low boil, reduce the heat to maintain a gentle simmer.
  • Poach the chicken for about 40-50 minutes, or until fully cooked. The exact time will depend on the size of the chicken.

Cool and Chop:

  • Once the chicken is cooked, remove it from the pot and plunge it into an ice-water bath. This stops the cooking process and firms up the skin.
  • After it's cooled, chop the chicken into serving pieces.

Prepare the Ginger-Scallion Sauce:

  • In a bowl, combine the finely chopped scallions and minced ginger.
  • Heat the vegetable oil in a small pan until it starts to shimmer but not smoke.
  • Carefully pour the hot oil over the ginger and scallions. It will sizzle and become fragrant.
  • Add salt to taste and give it a good stir.


  • Arrange the chopped chicken on a serving platter.
  • Serve it with a side of the ginger-scallion sauce for dipping.

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