Poached Chicken with Ginger Scallion Sauce – Light & Comforting

There’s something incredibly soothing about a simple dish done right.

The first time I tried Poached Chicken with Ginger Scallion Sauce, I was blown away by how clean and comforting it tasted—like a warm hug in a bowl.

The tender meat and savory sauce reminded me of home, no matter where I was.

It’s now one of my go-to recipes when I crave something light, yet deeply satisfying.

Why I Love This Recipe

It’s a fuss-free dish with simple ingredients and delicate flavors.

The poaching method keeps the chicken moist and juicy every time.

The ginger-scallion sauce adds an aromatic, savory punch.

It’s great warm or cold—and perfect for meal prep.

What You’ll Need (Ingredient Highlights)

Chicken drumsticks or thighs – tender and perfect for poaching.

Fresh ginger – adds warmth and subtle spice.

Scallions – used in two ways for depth of flavor.

Light soy sauce & sugar – balance the sauce with umami and sweetness.

Reserved poaching water – turns into a flavorful broth base.

Pro Tips Before You Start

For the most tender chicken, avoid boiling too hard—gentle simmering is key.

Shock the chicken in ice water to keep it juicy and firm.

Use fresh ginger and scallions for the best aromatic results.

Don’t skip the scallion oil—it’s the soul of this dish!

How to Make Poached Chicken with Ginger Scallion Sauce

Step 1: Poach the Chicken
In a medium pot, bring about 4 cups of water to a boil with sliced ginger and one whole scallion.

Gently lower the chicken into the pot.

Bring back to a gentle boil, then reduce heat to low.

Cover and simmer for 10 minutes without aggressive bubbling.

Step 2: Let It Finish Gently
Turn off the heat but keep the lid on.

Let the chicken sit in the hot water for another 15 minutes to cook through slowly and evenly.

Step 3: Ice Bath
Transfer the chicken to a bowl of ice water for 5 minutes.

This stops the cooking process and gives the meat a firm, clean texture.

Once cool, shred the chicken onto a serving plate.

Step 4: Make the Scallion Oil Sauce
In a small pan, heat the vegetable oil over medium-low heat.

Sauté the white parts of the scallions until crisp and golden.

Remove and set them on top of the shredded chicken.

Step 5: Finish the Sauce
To the remaining oil, add soy sauce, sugar, and half a cup of reserved poaching liquid.

Stir and bring to a boil.

Add minced ginger and chopped green scallion parts.

Simmer briefly, taste and adjust seasoning, then pour the hot sauce over the chicken.

What to Serve It With

Steamed jasmine rice or plain noodles.

A side of stir-fried bok choy or Chinese broccoli.

Chili crisp or pickled veggies for a contrast in flavor.

Variations / Substitutions

Use boneless chicken breasts for a leaner option (adjust poaching time).

Add a splash of sesame oil for a nutty aroma.

Replace soy sauce with tamari for a gluten-free version.

Add minced red chili for heat in the sauce.

Storage & Leftovers

Refrigerate leftovers in an airtight container for up to 3 days.

Serve cold, or gently reheat by steaming.

Do not microwave the sauce—it may break.

FAQs

Can I use chicken breasts instead of drumsticks?
Yes! Just reduce the poaching time to 5–7 minutes depending on size, and still let it rest in hot water afterward.

Is this dish spicy?
No, it’s mild and aromatic, but you can add chili if you like heat.

Can I make the sauce ahead of time?
Yes, but for best flavor, pour the hot sauce fresh over the chicken just before serving.

What does the ice bath do?
It stops the cooking process and gives the chicken a firm, clean bite.

Can I use dried ginger or garlic instead of fresh?
Fresh is best here, especially for this sauce.

Dried versions won’t have the same aroma.

Is this recipe good for meal prep?
Absolutely! Store the chicken and sauce separately, then combine before eating.

Can I serve this cold?
Yes! It’s refreshing cold, especially in warmer months.

Final Thoughts

Poached Chicken with Ginger Scallion Sauce is one of those quietly magical dishes—nothing flashy, just honest flavors that hit all the right notes.

It’s cozy, clean, and deeply satisfying, perfect for weeknights or when you need a break from heavy meals.

Give it a try once, and you’ll see why this simple chicken recipe has earned a spot in my regular rotation.

 

Full Recipe Card

 

Ingredients

For the chicken:

5 chicken drumsticks (or 4 chicken thighs)

3 slices ginger

1 scallion

For the sauce:

3 tablespoons vegetable oil

3 scallions (white and green parts separated; green chopped)

2 tablespoons light soy sauce

1/2 teaspoon sugar

1/2 cup reserved poaching water

15 grams fresh ginger (about 1½ tablespoons), minced

Instructions

In a pot, boil 4 cups water with ginger slices and scallion. Lower chicken into water.

Return to boil, then reduce to a gentle simmer and cover for 10 minutes.

Turn off heat, keep lid on, and let chicken sit in the hot water for 15 minutes more.

Transfer chicken to ice water for 5 minutes. Shred and place on serving plate.

Heat oil in a pan over medium-low.

Sauté scallion whites until golden, then remove and place on chicken.

To remaining oil, add soy sauce, sugar, and ½ cup poaching liquid. Bring to a boil.

Add minced ginger and scallion greens.

Simmer and pour hot sauce over chicken. Serve immediately.