If you’re looking for a comforting and flavorful take on poached chicken, this Poached Chicken with Shallot Oil Sauce is packed with savory, aromatic goodness.

It’s a classic Chinese poached chicken technique but this version is served with a fragrant shallot oil drizzle that’s full of umami. The shallot and garlic infuses into oil and soy sauce and the fried bits can be used as garnish.

Simple, juicy, and incredibly satisfying, this is the kind of recipe that tastes like home.

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What is Poached Chicken?

Poached chicken is a gentle cooking method where chicken is simmered in water or broth with aromatics like ginger, scallions, and shallots. It results in tender, juicy meat without the need for heavy seasoning or frying.

Popular in Chinese cuisine, poached chicken is often served with a dipping sauce or flavored oil for extra richness—like this irresistible shallot oil sauce.

Why You’ll Love This Poached Chicken with Shallot Oil Sauce

Easy, approachable method: Poaching is a hands-off, no-fuss technique that’s great even for beginner cooks.
Flavor-packed sauce: The oil is infused with shallots, garlic, ginger, and scallions, which pair perfectly with the mellow chicken.
Meal prep friendly: You can cook the chicken and sauce ahead, then reheat and serve over rice anytime.
Comfort food vibes: This is one of those quietly cozy, satisfying meals that feels like a hug in a bowl.

If you like this chicken dish, then check out my other similar recipes: Poached Chinese Chicken with Ginger Scallion Sauce and Chicken Adobo with Coconut Milk!

Ingredients

Chicken Drumsticks: Drumsticks holds up well to poaching and stays juicy and tender.
Ginger: Adds warmth and depth to the poaching liquid.
Scallions: Brings freshness and light onion flavor to both the poaching and garnish.
Shallot: Used in both the broth and the sauce for a sweet, aromatic note.
Shaoxing Wine (Optional): Adds complexity and a slight sweetness to the broth. If you don't have Shaoxing wine, you can substitute with dry sherry or mirin. Otherwise, you can just omit this ingredient.
Salt: Essential for seasoning the chicken during poaching.
Neutral Oil: Acts as the base for the shallot oil sauce and helps crisp the aromatics.
Garlic: Adds a fragrant, savory punch when crisped in oil.
Soy Sauce: Provides salty umami in the shallot oil mixture.
Oyster Sauce: Adds a rich, slightly sweet dimension to the sauce.
Water: Helps loosen the sauce to the right consistency.
Sugar: Balances the saltiness of the sauce.
White Rice and Veggies: Ideal sides to soak up all the delicious flavors.
Chopped Scallions & Crispy Shallots: Save these after frying for garnish and extra texture.

Customizations

Swap the protein: You can use boneless chicken thighs instead. While you can use chicken breast, it tends to be too dry for my taste.
Add heat: Stir some chili crisp or red pepper flakes into the shallot oil sauce for a spicy twist.
Make it saucier: Double the sauce if you love extra drizzle for your rice.

How to Make Poached Chicken with Shallot Oil Sauce

Poach the chicken

In a medium pot, add chicken drumsticks, just enough cold water to cover them, sliced ginger, scallions, shallot, shaoxing wine (optional), and salt.

Bring to a boil, then reduce heat to a gentle simmer. Cook for 8–10 minutes until the chicken is just cooked through—if you poke it with a chopstick or knife, the juices should run clear.

Shock and shred

Once the chicken is fully cooked, transfer it to an ice water bath to stop the cooking and firm up the meat.

After cooling for a few minutes, shred the chicken with your hands and place it on a plate. If the inside of the drumsticks is still too hot to shred, let it rest longer.

Make the shallot oil sauce

In a small saucepan, heat the neutral oil over medium heat. Add sliced shallots, garlic, and ginger and cook for 6–8 minutes until golden brown and crispy.

Strain out the aromatics and save a bit of the crispy shallot and garlic for garnish (discard the ginger).

Pour the infused oil into a bowl and stir in soy sauce, oyster sauce, water, sugar, and salt to taste.

Warm and assemble

Warm the shredded chicken in the microwave for 30 seconds.

Pour the shallot oil sauce over the chicken and toss gently to coat. Garnish with the reserved crispy shallots and garlic, plus fresh scallions.

Serve

Serve your Chinese poached chicken with white rice and your favorite steamed or sautéed veggies.

Storage

If you are meal prepping, store the chicken and sauce separately in airtight containers in the fridge for up to 3 days.

Reheat gently and assemble just before serving for the best flavor.

Tips

Don’t overcook the chicken: Keep a close eye during poaching to ensure juicy, tender meat. Make sure internal temperature reaches 165F.
Save the poaching liquid: It can be used as a light soup base or to cook rice.
Crisp the aromatics properly: Let the shallots and garlic get deeply golden for the best flavor and texture.

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