Poached chicken with scallion | Oriental salad
I grew up with the cantonese cuisine and one of my favourite dish is poached chicken with a sauce made of ginger, salt, oil, and scallion. Usually you will poach a whole chicken and eat it with white rice. I made a slight change in the recipe and made my own version of the sauce.
Scallions also known as spring onions. I love spring onion so I added a generous amount to the dish. This is an easy way to eat less meat as I eat it as a part of a salad. It’s also a delicious low carb meal. You can also eat it with rice just add the poached chicken with scallion on top of the rice and drizzle the sauce over it. Pair it with your favourite vegetable!
Looking for other salad ideas? Try my butternut squash quinoa salad!
- 2 large scallions/ spring onion, trimmed
- 2 chicken thighs
- ½ teaspoon salt
- 2 chunks of ginger ( see image for reference)
- 2 tablespoons soy sauce
- 1 tablespoon of the water you cooked the chicken in
- dash of sesame oil
- 1 teaspoon of brown sugar
- medium pot
- In a medium pot, bring water to a boil along with ginger, salt and 1/2 scallion. Lower the chicken into the pot, the water should cover the whole chicken thigh. And bring to a boil again. Reduce the heat to low, cover and simmer for 10 minutes.
- After 10 minutes, turn off the heat, leave the lid on and let the chicken continue cooking in the warm pot for another 20-25 minutes. To test if the chicken is cooked, pierce the thickest part of the chicken, there should be no blood coming out.
- Cut the scallions/ spring onions in julienne style.
- Remove the chicken from the pot and place it in cold water or in ice water for 5 minutes to stop the cooking process and firm up the meat. Remove the skin and shred the meat onto a serving plate and add on top the scallions.
- To make the sauce, in a small bowl add 2 tablespoons soy sauce, 1 teaspoon sugar and 1 tablespoon of the water you used to cook the chicken and finish it with a dash of sesame oil.
- Drizzle the sauce over the chicken and scallion.