Ingredients
Scale
- 1 whole chicken (about 3–4 lbs), cleaned and patted dry
- 1 tablespoon salt
- 2-inch piece fresh ginger, sliced
- 4–5 scallions, whole
- 4 cups water (or enough to cover the chicken)
For the Scallion-Ginger Sauce:
- 1/4 cup finely chopped scallions (white and green parts)
- 2 tablespoons finely minced ginger
- 1/4 cup vegetable oil
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt to taste
Instructions
- Prepare the Chicken:
- Rub the chicken with 1 tablespoon of salt, including the cavity, and let it sit for 10 minutes.
- Rinse the chicken under cold water and pat dry.
- Poach the Chicken:
- In a large pot, add the whole chicken, ginger slices, scallions, and enough water to fully submerge the chicken.
- Bring the water to a gentle boil, then reduce to a simmer. Cover and let the chicken poach for about 35-40 minutes, or until fully cooked (internal temperature should reach 165°F/75°C).
- Once cooked, remove the chicken from the pot and let it rest for 10 minutes before cutting into serving pieces.
- Make the Scallion-Ginger Sauce:
- Heat the vegetable oil in a small saucepan over medium heat until it’s hot but not smoking.
- In a heatproof bowl, combine the chopped scallions and minced ginger. Carefully pour the hot oil over the mixture, allowing it to sizzle.
- Stir in soy sauce, sesame oil, and salt to taste.
- Serve the Chicken:
- Cut the chicken into pieces and arrange on a serving platter. Drizzle the scallion-ginger sauce over the chicken or serve on the side.
- Garnish with extra chopped scallions if desired. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 320 kcal
- Fat: 21g
- Carbohydrates: 3g
- Protein: 30g