• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
Devour.Asia

Devour.Asia

Connie Veneracion explores Asian food, history and culture

  • Tea
  • Kitchen Tales
    • Pantry Staples
    • Kitchen Tools
    • Cooking Techniques
    • Food Trivia
  • Food Tales
  • Travel Tales
  • Search

  • All Recipes
    • Chinese
    • Japanese
    • Korean
    • Taiwanese
    • Thai
    • Vietnamese
    • Asian Fusion
    • Instant Noodles (Ramen)
  • Tea
  • Kitchen Tales
    • Pantry Staples
    • Kitchen Tools
    • Cooking Techniques
    • Food Trivia
  • Food Tales
  • Travel Tales
  • Pop Tales
  • About
  • Privacy
  • All Recipes
  • Chinese
  • Japanese
  • Korean
  • Taiwanese
  • Thai
  • Vietnamese
  • Fusion
You are here: Home / All Recipes / Poached Chicken with Ginger Scallion Sauce

Poached Chicken with Ginger Scallion Sauce

Connie Veneracion
A simple dish that can be served as an appetizer or a main course inspired by one of my favorite dishes from Din Tai Fung.
Skin-on chicken thigh fillets are poached with ginger and scallions, cut into strips, arranged in a bowl, drizzled with Sichuan chili oil, and topped with ginger scallion sauce that is traditionally served as a dipping sauce for Hainanese chicken.
Poached Chicken with Ginger Scallion Sauce Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizer, Main Course
Cuisine Chinese
Servings 2 people

Ingredients
  

Ginger scallion sauce

  • 1 tablespoon grated ginger
  • 2 tablespoons finely chopped scallions
  • salt (see notes after the recipe)
  • 3 to 4 tablespoons peanut oil

To cook the chicken

  • 3 slices ginger
  • 2 stalks scallions
  • 6 chicken thigh fillets skin on
  • 2 tablespoons sweet rice wine
  • ½ teaspoon salt

To serve

  • ¼ to ⅓ cup Sichuan chili oil sauce
  • ½ teaspoon toasted sesame seeds

Instructions
 

  • Make the ginger scallion sauce by mixing together all the ingredients in a bowl. Cover loosely and set aside.

Poach the chicken

  • Put the ginger and scallions in a pot and pour in the rice wine and two cups of water. Stir in the salt.
    Poaching chicken thigh fillets with ginger and scallions
  • Pat the chicken thigh fillets dry with kitchen paper and slide into the pot.
  • Set the heat to high and bring the chicken to the boil. Cook the chicken, uncovered, for three minutes (that allows the internal temperature of the chicken to reach or even go over 165F so you don’t get salmonella).
  • Cover the pot, turn off the stove and leave the chicken thigh fillets to finish cooking in the residual heat for seven minutes to ten minutes, depending on how thick they are.
  • Scoop out the chicken thigh fillets, dump into a bowl of icy water and leave them there for 30 seconds. Scoop out and drain well.
    Cooling poached chicken in icy water

Assemble the dish

  • Slice the chicken thigh fillets and arrange in a bowl.
  • Drizzle the Sichuan chili oil sauce over and around the chicken.
  • Gently drop ginger scallion sauce on the chicken using a teaspoon.
  • Sprinkle toasted sesame seeds and serve.

Notes

If you’re a fan of Din Tai Fung like me, you might have tried their poached chicken with ginger scallion sauce. That was the foundation of this recipe. Adding Sichuan chili oil is a personal touch.
How much salt to use for the ginger scallion sauce depends on your preference. As a guide, start with half a teaspoon, taste and add as needed.
For a more loose sauce, add another tablespoon of peanut oil.
Will skinless chicken fillets work? Not for me. Chicken breast meat, skin on or off, is especially terrible.
Poached Chicken with Ginger Scallion Sauce
Keyword Chicken, Spicy
Looking for Filipino food?Visit CASA Veneracion for modern twists on favorite classics!

If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.

More Chinese food
Sweet and Sour Meatballs with Onion Slices and Bell Pepper

Sweet and Sour Meatballs

Sichuan Bang Bang Chicken

Sichuan Bang Bang Chicken

How to cook Ma Po eggplant

Ma Po Eggplant

Inside my Asian kitchen

Saluyot

Saluyot (Jute Leaves): Cleopatra’s Anti-aging Secret

Okra growing in the garden

Cooking Okra Pods, Leaves and Flowers

Broccoli Stems are Edible and Nutritious

Asian food tales

Sate stall at the Chiang Mai Sunday Market

Sate (or Satay) and Peanut Sauce are NOT the Same Thing

Laksa

Enderun Colleges’ Laksa Night: Hawker Food, Fine Dining Style

Shio ramen with grilled pork from Mentenshyou in Osaka

A Guide To Ramen Broth: Shio, Shoyu, Miso and Tonkotsu

Explore Asia

Boracay in September

Feasting in Boracay

Fried mushrooms at Uu Dam Chay, Hanoi

Meatless Meals in Hanoi for Pescatarians and Vegans

Patong Beach, Phuket, Thailand

An Afternoon at Phuket’s Patong Beach

August 30, 2020 : All Recipes, Poultry
Previous Post: « Japanese Braised Pork Belly (Buta no Kakuni) and Hard Boiled Eggs Over Rice Japanese Braised Pork Belly (Buta no Kakuni)
Next Post: Chicken Teriyaki With Easy Homemade Teriyaki Sauce Chicken teriyaki with pickled ginger »

Sidebar

Asian Pop Tales

Scene from Samurai Gourmet | Image credit: Netflix

“Samurai Gourmet”

"Giri/Haji" | Image credit: Netflix

“Giri / Haji”: Masterful Storytelling, Stunning Visuals and Brilliant Acting

Scene from “Lust, Caution” | Image credit: Focus Features

Ang Lee’s “Lust, Caution”

  • About
  • Privacy & Usage
  • Full Archive

Everything © Connie Veneracion. ALL RIGHTS RESERVED.