Description
A classic Cantonese poached whole chicken dish featuring tender, silky meat and smooth skin, served with a fragrant ginger-scallion sauce. Healthy, halal-friendly, and perfect for elegant or comforting meals.
Ingredients
1 whole chicken (1–1.5 kg)
1.5 liters water (about 6 cups)
2 tablespoons salt
2 stalks spring onions
2-inch piece ginger, peeled and sliced
1 tablespoon sesame oil
2 tablespoons apple cider vinegar or vegetable broth
For the Sauce:
2 tablespoons neutral cooking oil
2 stalks spring onions, green and white parts separated, finely chopped
1 tablespoon minced fresh ginger
1 tablespoon light soy sauce
1 tablespoon sesame oil
For Serving:
Steamed rice
Freshly chopped coriander
Chilli oil (optional)
Instructions
- In a large pot, bring the water to a boil. Add salt, spring onions, and sliced ginger to the water.
- Submerge the whole chicken breast side down in the pot. Reduce heat to low and poach gently for 30–40 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and immediately plunge it into an ice water bath to stop cooking and tighten the skin.
- When cooled, pat the chicken dry and rub it with sesame oil and apple cider vinegar or vegetable broth.
- For the sauce, heat the neutral oil in a small pan until hot. Add the white parts of the spring onions and minced ginger and sauté briefly until fragrant.
- Remove from heat and stir in light soy sauce, sesame oil, and the green parts of the spring onions.
- Carve the chicken into pieces and serve with steamed rice, the ginger-scallion sauce, freshly chopped coriander, and chili oil on the side if desired.
Notes
Double the sauce ingredients if you like extra dipping sauce.
Add a splash of lime juice or rice vinegar to the sauce for a tangy twist.
Substitute the whole chicken with chicken breasts or thighs for quicker cooking.
Include a side of sautéed greens or steamed bok choy for a balanced meal.
For a spicy kick, mix chili flakes directly into the sauce.
Store leftover chicken refrigerated in an airtight container for up to 2 days.
Reheat gently by steaming or microwaving covered to retain moisture.
Sauce can be stored separately in the refrigerator for up to 3 days.
Avoid reheating chicken too long to maintain tender texture.
Use vegetable oil or light olive oil as alternatives to neutral cooking oil in the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 120mg
