When I first moved to the U.S., familiar comfort foods felt miles away, and I was too exhausted to cook complicated meals. I missed those simple, warming flavors but needed something fast. This recipe was born from my desire to bring warmth to the table without the stress. It’s a small victory I’m thrilled to share with you.
What is Scallion Chicken Chinese? (Poached vs. Crispy)
If you are new to Chinese cooking, the world of chicken recipes can seem vast. Generally, Scallion Chicken falls into two delicious categories. There is the crispy, skin-on version often found in takeout, which involves frying chicken until golden brown. Then there is the version we are making today: poached chicken.
In traditional Chinese cuisine, this method is often related to “White Cut Chicken” or Bai Qie Ji. It focuses on preserving the natural texture and flavor of the meat. By gently poaching the chicken rather than boiling it aggressively, the meat remains incredibly silky and juicy. We then pair it with a vibrant ginger scallion sauce that packs a punch of flavor. It is the definition of comfort food that doesn’t leave you feeling heavy or tired.
Why You’ll Love This Poached Scallion Chicken Chinese Recipe
I know perfectly well how intimidating poaching can sound if you have never done it before. However, I promise this is one of the most forgiving and rewarding methods you will try. Here is why this recipe is going to become a weeknight staple in your kitchen:
- Unbelievably Tender: By using a gentle simmer and a “steep” method, the chicken stays moist and never turns rubbery.
- Flavor Explosion: The homemade sauce combines ginger, scallions, and soy sauce for a savory, aromatic topping that elevates the simple meat.
- Healthy and Light: Unlike deep-fried alternatives, this dish relies on water and wholesome ingredients, making it a nutritious choice for you and your family.
- Meal Prep Friendly: This chicken tastes just as good cold or at room temperature, which makes it perfect for lunch boxes or prepping ahead for a busy week.
Essential Ingredients for Poached Scallion Chicken Chinese
To recreate this comforting dish, you need just a handful of simple ingredients. I believe in using exactly what works, so here is what you need to gather.
- 5 chicken drumsticks ((or 4 chicken thighs––organic, kosher, or free-range chicken preferred))
- 3 slices ginger
- 1 scallion
- 3 tablespoons vegetable oil
- 3 scallions ((white and green separated, with the green parts chopped))
- 2 tablespoons light soy sauce
- 1/2 teaspoon sugar
- 1/2 cup water ((the water you cooked the chicken in))
- 15 grams ginger ((about 1 1/2 tablespoons, minced))
Ingredient Notes:
- Light Soy Sauce: This is different from dark soy sauce. Light soy sauce is saltier and thinner, providing the primary seasoning for the sauce. If you only have regular soy sauce, that works too.
- Ginger: Look for fresh ginger with smooth, shiny skin. The fresher the ginger, the more “zing” your sauce will have.
- Scallions (Green Onions): Make sure the stalks are firm and bright green. We will use both the white and green parts for different layers of flavor.
Step-by-Step Instructions: How to Make Poached Scallion Chicken Chinese
Let’s get cooking! Follow these steps to ensure your chicken comes out perfectly tender and your sauce is bursting with flavor.
- Simmer the chicken. In a medium pot, bring about 4 cups water to a boil along with 3 slices ginger and 1 scallion; lower the chicken into the pot, and bring to a boil again, then reduce the heat to low, cover, and simmer for 10 minutes (the heat level should be just high enough so the water is moving, without any big bubbles or rolling water).
- Let the chicken steep. After 10 minutes, turn off the heat, leave the lid on and let the chicken continue cooking in the warm pot for another 15 minutes.
- Adjust for different cuts. If you use boneless, skinless chicken breast, you can reduce the cooking time to 5 minutes, but still keep the chicken in the pot for 15 minutes after turning off the heat; to test if the chicken is cooked, pierce the thickest part of the chicken to make sure the juices run clear.
- Shock and shred the meat. Remove the chicken from the pot and place in ice water for 5 minutes to stop the cooking process and firm up the meat; shred the meat onto a serving plate.
- Prepare the aromatic sauce. To make the sauce, heat 3 tablespoons oil in a saucepan over medium/low heat, and cook the scallion whites until crisp and lightly brown; remove and place the scallion whites on top of the shredded chicken, then add 2 tablespoons light soy sauce, ½ teaspoon sugar and ½ cup of the water you used to cook the chicken to the remaining oil in the pan.
- Finish and serve. Stir and bring it to boil; add in the ginger and chopped scallion greens, taste for seasoning and add more soy sauce or salt if desired, bring to a boil again and pour it over the chicken.
Mastering the Poaching Technique: Tips for Perfectly Tender Chicken
The secret to this recipe lies in the temperature of the water. Many of us grew up thinking we needed to boil chicken vigorously to ensure it was cooked, but that actually toughens the protein.
- The “Shimmer”: When the instructions say the water should be moving without big bubbles, look for a “shimmer” on the surface. This gentle heat cooks the meat evenly from the outside in.
- The Carry-Over Cook: Leaving the lid on after turning off the heat is crucial. The residual heat finishes the cooking process gently. Do not peek! Lifting the lid releases the heat you need.
- The Ice Bath: Putting the chicken in ice water might seem like an extra step, but don’t skip it. It instantly stops the cooking so the meat doesn’t dry out. It also tightens the skin (if you are eating it) and gives the meat a wonderful, springy texture.
The Anatomy of a Perfect Ginger Scallion Sauce
The sauce is the soul of this dish. It transforms simple poached meat into a restaurant-quality meal. In this specific recipe, we take an extra step that adds incredible depth: crisping the scallion whites.
By frying the white parts of the scallion first, you infuse the oil with a sweet, oniony aroma. When you mix the liquids (soy sauce and the poaching water) into that infused oil, you create an emulsion that coats the chicken perfectly. Adding the fresh ginger and green scallion parts at the very end ensures they stay vibrant and retain a bit of their bite, providing a perfect contrast to the savory cooked sauce. For more amazing flavors, check out our collection of homemade sauces.
Substitutions & Variations for Your Scallion Chicken Chinese
I know that life gets busy and sometimes you have to work with what is in your fridge. Here is a handy guide to swapping ingredients without losing the joy of the dish.
| Ingredient / Aspect | Substitution Options | Notes |
|---|---|---|
| Chicken Cut | Boneless Skinless Breasts | Reduce simmer time to 5 mins; steep for 15 mins. |
| Vegetable Oil | Canola, Grapeseed, or Avocado Oil | Use any neutral oil with a high smoke point. |
| Soy Sauce | Tamari or Coconut Aminos | Ideal for Gluten-Free diets. |
| Low Sodium | Reduced Sodium Soy Sauce | Adjust salt to taste at the end. |
| Scaling Up | Double ingredients exactly | Ensure your pot is large enough to keep chicken submerged. |
What to Serve with Your Scallion Chicken Chinese
To make this a complete dinner, you want sides that soak up that delicious sauce. Here are a few of my favorites:
- Steamed Jasmine Rice: This is the classic choice. The fluffiness of the rice pairs perfectly with the savory ginger scallion sauce.
- Congee: For a truly comforting meal, serve the shredded chicken over a bowl of hot savory rice porridge.
- Garlic Stir-Fried Greens: A side of bok choy or gai lan (Chinese broccoli) adds crunch and nutrition.
- Cucumber Salad: A smashed cucumber salad with vinegar and sesame oil provides a refreshing, cool contrast to the warm savory chicken.
Storage, Reheating, and Make-Ahead Tips
One of my favorite things about this Scallion Chicken Chinese recipe is how well the leftovers keep. It can actually save you time later in the week.
- Storage: Store the shredded chicken and the sauce in separate airtight containers in the refrigerator. They will stay fresh for up to 3 days.
- Reheating: If you prefer the chicken warm, gently steam it or microwave it on low power with a splash of water to keep it moist. However, this dish is traditionally delicious served cold or at room temperature.
- Leftover Sauce: If you have extra sauce (and I hope you do!), it is liquid gold. Toss it with noodles for a quick lunch, drizzle it over fried eggs, or use it to dress tofu.
Frequently Asked Questions About Scallion Chicken Chinese
Can I use frozen chicken for this recipe?
It is best to thaw your chicken completely before poaching. If you put frozen chicken directly into the hot water, the outside will overcook before the inside is safe to eat. Thaw it in the fridge overnight for the best results.
My sauce tastes too salty; how do I fix it?
Soy sauce brands vary in salinity. If your sauce feels too salty, add another splash of the poaching water (fluffy water) or a pinch more sugar to balance it out. Always taste as you go!
Is the chicken safe to eat if it’s not boiling?
Yes, absolutely. The method of bringing the water to a boil, simmering, and then letting it steep in the hot water cooks the chicken thoroughly to a safe temperature while maintaining tenderness. If you are unsure, use a meat thermometer; it should read 165°F (74°C).
Can I freeze the cooked chicken?
You can freeze the poached chicken, but the texture might change slightly upon thawing. It is best to freeze the chicken without the sauce. When you are ready to eat, thaw it in the fridge and make a fresh batch of sauce for the best flavor.
Conclusion
I really hope this Poached Scallion Chicken Chinese recipe brings a little ease and comfort to your kitchen. It is proof that you don’t need complicated techniques to create a meal that tastes like home. Remember, cooking is about those small wins, and this dish is definitely one of them.
I would love to hear how it turned out for you! Leave a comment below with your experience or any questions you have. If you snap a photo of your dinner, tag me on social media and use our blog’s hashtag so I can celebrate your kitchen victory with you!
Scallion Chicken Chinese
Ingredients
Equipment
Method
- In a medium pot, bring 4 cups water to a boil with 3 ginger slices and 1 scallion. Lower the chicken into the pot, bring to a boil again, then reduce heat to low and simmer for 10 minutes, maintaining gentle movement in the water.
- After 10 minutes, turn off the heat, cover, and let the chicken continue cooking in the warm pot for another 15 minutes. If using boneless chicken, simmer for 5 minutes instead, but still leave in the pot for 15 minutes after turning off heat; ensure juices run clear to test doneness.
- Remove the cooked chicken from the pot and immediately place it in ice water for 5 minutes to halt the cooking and firm the meat. Once cooled, shred the chicken meat onto a serving plate.
- To prepare the sauce, heat 3 tablespoons of vegetable oil in a saucepan over medium-low heat. Cook the separated scallion whites until they become crisp and lightly browned, then remove them and place on top of the shredded chicken.
- Add 2 tablespoons light soy sauce, ½ teaspoon sugar, and ½ cup of the reserved chicken cooking water to the remaining oil in the pan; stir and bring to a boil. Stir in the minced ginger and chopped scallion greens, taste, and adjust seasoning with more soy sauce or salt if needed. Bring the sauce to a boil once more, then pour it evenly over the shredded chicken.
