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Poached Chicken with Ginger Scallion Sauce
In traditional recipes, a whole chicken is typically used, but I prefer using chicken thighs to expedite the cooking process. Using a whole chicken necessitates repeating the boiling steps.
Poached Chicken with Ginger Scallion Sauce
Ingredients:
- 6 chicken thighs
- 5 large slices of ginger
- 1 yellow onion, cut in half
- 3 tbsp salt (divided)
- 1 cup cooking wine
- 3 oz ginger, finely chopped
- 3 oz scallion, finely chopped
- 3 tbsp hot oil
Instructions:
- In a large pot, bring water to a boil. Add 5 large slices of ginger, half a yellow onion, 3 tbsp of salt, and 1 cup of cooking wine.
- Once the water is boiling, carefully place 6 chicken thighs into the pot.
- Boil the chicken on high heat for 5 minutes, then transfer the chicken to a pot of ice water and let it soak for 5 minutes.
- Return the chicken to the hot boiling water and cook for another 5 minutes. Then, turn off the heat and let it sit in the hot broth for 15 minutes.
- Check the chicken's readiness by ensuring the internal temperature reaches 165˚F or use a chopstick to poke the chicken leg, ensuring no red juice comes out.
- For the ginger scallion sauce, finely chop 3 oz of ginger and scallion. Add 1 tsp of salt to the mixture.
- In a bowl, mix the chopped ginger, scallion, and salt. Add 3 tbsp of hot oil to the mixture.
Serve the poached chicken with the ginger scallion sauce on the side. Enjoy this delicious and flavorful dish!
