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–+ servings
Poached Chicken with Ginger and Scallions

Savory Poached Chicken with Ginger and Scallions Delight

Enjoy the nourishing flavors of Poached Chicken with Ginger and Scallions, a perfect dish for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-in, skin-on chicken thighs Substitute with chicken breasts for a leaner option
  • 1 piece Fresh ginger Sliced thinly for better infusion
  • 4 pieces Scallions Cut into 2-inch pieces
For the Cooking Liquid
  • 8 cups Water Enough to fully submerge the chicken
  • 1 tablespoon Salt Adjust based on personal preference
For the Sauce
  • 1/4 cup Soy sauce Opt for low-sodium for a healthier option
  • 1 tablespoon Sesame oil Optional for those with sesame allergies
  • 2 tablespoons Rice vinegar Can substitute with apple cider vinegar if needed

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Rinse the chicken thighs under cold water, then pat dry. Slice ginger thinly and cut scallions into 2-inch pieces.
  2. In a large pot, combine chicken thighs, sliced ginger, chopped scallions, enough water, and salt. Heat over medium-high until gently boiling.
  3. Once boiling, reduce heat to low, cover, and simmer for about 30 minutes until chicken registers 165°F.
  4. Remove chicken thighs and place on a cutting board. Shred into bite-sized pieces.
  5. In a small bowl, whisk soy sauce, sesame oil, and rice vinegar. Drizzle over shredded chicken or serve on the side.
  6. Serve the shredded chicken topped with ginger and scallions. Consider serving over rice or noodles.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 8gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 550mgSugar: 1gVitamin A: 10IUVitamin C: 2mgCalcium: 30mgIron: 2mg

Notes

Store cooked chicken in an airtight container for up to 3 days in the fridge or freeze for up to 3 months. Broth can also be stored similarly.

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