Poached Chicken with Ginger Sauce — Chinese White Cut Chicken
Whole chicken leg poached in a light ginger and scallion stock until silky and tender, served sliced with a punchy ginger spring onion dipping sauce.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice 8 ginger slices and tie 4 spring onion stalks in a knot. For dipping sauce, finely grate 40g ginger, finely slice 4 spring onion stalks, and thinly slice 1 cucumber. Have 400g cooked jasmine rice ready.
Boil
Bring 2 litres water, ginger slices, knotted spring onion, and 1.5 tsp salt to a boil in a large pot. Add both chicken legs, return to boil, then reduce to lowest heat. Gently poach 30–35 minutes, turning halfway, until juices run clear when thickest part is pierced.
Finish
Remove chicken and plunge into iced water for 5 minutes to tighten skin. Drain and pat dry. Heat 6 tbsp neutral oil in a pan until smoking, pour over grated ginger and sliced spring onion in a bowl. Stir in 1 tsp salt and 1 tsp sesame oil.
Plate
Slice chicken through the bone into pieces. Arrange over steamed rice with cucumber and dipping sauce alongside. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.