Poached Chicken with Ginger Scallion Sauce

@AniphaeS

Published in 

Food made in China

 · 10 months ago

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!