This Poached Chinese Chicken with Ginger Scallion Sauce is pure comfort food—tender shredded chicken with a savory, fragrant sauce that’s so simple but full of flavor. Perfect for weeknight dinner or meal prep!
If you’ve never had poached chicken with ginger scallion sauce, it’s a classic Chinese dish where juicy poached chicken is paired with an aromatic, umami-packed ginger scallion soy sauce.
It’s also known as ginger scallion sauce chicken, and it’s all about that contrast between tender meat and bold, savory flavors. Sometimes you’ll also hear it called chicken ginger and spring onion—either way, it’s a must-try!
What is Poached Chinese Chicken?
Poached Chinese Chicken is exactly what it sounds like—chicken gently cooked in water with aromatics like ginger, scallions, and sometimes Shaoxing wine. The result is incredibly tender meat that’s never dry.
What really takes it to the next level is the ginger scallion sauce—a hot oil-based mixture that gets poured over finely chopped scallions, releasing tons of fragrance and flavor.
Together, it makes for a clean yet deeply savory dish that’s super satisfying over a bowl of rice.
Why You’ll Love Poached Chinese Chicken with Ginger Scallion Sauce
- Minimal ingredients, big flavor: The ingredient list is short and simple, but the end result tastes way more complex than it is.
- Great for meal prep: Make a batch and enjoy it throughout the week—just reheat gently and pour the sauce over.
- Light yet comforting: This is a dish that feels nourishing and easy on the stomach, but still hits the spot.
- Authentic and approachable: A taste of classic Cantonese-style cooking that’s doable for any home cook.
If you like this chicken recipe, check out my Taiwanese Three Cup Chicken (San Bei Ji) and Air Fryer Soy Sauce Chicken!
Ingredients
Poached Chinese Chicken:
- Chicken Drumsticks: These stay juicy and tender during poaching and are super easy to shred.
- Ginger: Adds warmth and a subtle bite to both the poaching liquid and the sauce.
- Scallions: Both the white and green parts bring different layers of oniony flavor to the dish.
- Shaoxing Wine (optional): Adds a mild, complex flavor to the poaching broth—totally optional but recommended!
- Salt: Seasons the chicken and balances the sauce.
Ginger Scallion Sauce:
- Neutral Oil: Helps infuse the ginger and scallions when heated, making a fragrant oil for the sauce.
- Soy Sauce: Adds salty umami to the ginger scallion mixture.
- Oyster Sauce: Brings a sweet-savory depth and rounds out the sauce beautifully.
- Water: Thins out the sauce just enough for pouring.
- Sugar: Balances the salty elements in the sauce.
For Serving:
- White Rice: The perfect base for soaking up all that savory ginger scallion sauce.
- Sliced Cucumbers: A cool, crunchy contrast to the rich and savory chicken.
Customizations
- Protein Swap: Instead of drumsticks, you can use chicken thighs or even a whole chicken (cut into parts). Just adjust the cooking time as needed.
- Veggie Add-ons: Try serving this with blanched bok choy or sautéed spinach for a more complete meal.
How to Make Poached Chinese Chicken with Ginger Scallion Sauce
Poach the Chicken
Place chicken drumsticks in a pot with enough cold water to cover them. Add ginger slices, scallions, shaoxing wine (if using), and salt.
Bring everything to a boil, then reduce heat and let it simmer for about 8–10 minutes, until the chicken is just cooked through.
Ice Bath & Shred
Once cooked, transfer the chicken to a bowl of ice water to stop the cooking and keep it juicy. Once cooled, shred the chicken with your hands and arrange it on a plate.
Make the Ginger Scallion Oil
In a small saucepan, heat up the oil with ginger slices and the white parts of scallions. Cook for 5–7 minutes until everything is golden and fragrant.
Use a slotted spoon to remove the solids, and while the oil is still hot, pour it over the finely chopped green scallions in a heatproof bowl to let them sizzle.
Finish the Sauce
Add soy sauce, oyster sauce, water, sugar, and salt to the bowl. Stir it all up until well combined.
Assemble & Serve
If the shredded chicken has cooled too much, microwave it for just 30–60 seconds to warm it up slightly. Pour the ginger scallion soy sauce over the chicken and give it a gentle mix.
Serve with warm white rice and cucumbers or any veggie side you like!
Storage
Store any poached Chinese chicken leftovers in an airtight container in the fridge for up to 3 days. Reheat gently and pour fresh sauce over if needed.
Tips
- Don’t overcook the chicken: Pull it from the pot as soon as it’s cooked through—overcooked poached chinese chicken can turn tough.
- Strain your oil: Removing the browned ginger and scallions gives you a clean, fragrant oil that won’t overpower the dish.
- Ice bath is key: This stops the chicken from overcooking and helps keep the meat tender, juicy, and easy to shred.
Poached Chinese Chicken with Ginger Scallion Sauce
Ingredients
Poached Chicken
- 6 chicken drumsticks
- 4 slices ginger
- 3 stalks scallion cut into 2-inch pieces
- 1 tablespoon shaoxing wine optional
- 2 teaspoon salt
Ginger Scallion Sauce
- 3 tablespoon neutral oil
- 3 stalks scallions white parts only, roughly chopped
- 4 slices ginger
- 1 tablespoon finely chopped scallions green parts only
- 2 tablespoon soy sauce
- 1.5 tablespoon oyster sauce
- 1 tablespoon water
- 1 teaspoon sugar
- Pinch or two of salt adjust to taste
For Serving
- White rice
- Sliced cucumbers
Instructions
- In a medium pot, add chicken drumsticks, cold water (just enough to cover the chicken), ginger, scallions, shaoxing wine, and salt. Bring water to a boil then turn down the heat to low until water is simmering. Cook chicken for 8-10 mins until just cooked through.
- Once the chicken is cooked through, immediately transfer chicken drumsticks to a bowl of ice water to stop the cooking process. Once cooled down, shred the chicken with your hands and transfer chicken to a plate.
- In a small saucepan, add neutral oil, white parts of scallions, and ginger. Cook on medium heat for 5-7 mins until browned and fragrant. Use a slotted spoon to strain out the white parts of scallions and ginger but keep the oil hot on the stove. In a heatproof bowl, add 1 tablespoon finely chopped scallions (green parts only) and pour the hot oil over it to let it sizzle. Add soy sauce, oyster sauce, water, sugar, salt, and mix well.
- If the chicken is cold, heat in the microwave until warmed but not hot. Pour the ginger scallion soy sauce over the chicken and mix well. Serve the chicken with white rice and your choice of veggies.
Dora says
Love using drumsticks or thighs and it’s something Chinese which I love any Asian dishes - most flavorful! Thank you Herman🫰 this I will do today defrosting my drumsticks!!❣️🫰❤️
Herman says
Yes, we love to use drumsticks and thighs and poach them. Thank you and enjoy!
Ursula Bollini says
Made this tonight and it was fantastic. I happened to double the sauce (i almost always do) and that was a good move. This will definitely be going in our rotation.
Herman says
thank you - so glad you liked it! Personally, I didn't want it to be too salty if I put too much sauce but glad it worked out for you.
Stuti Fernandes says
Super easy. Was a hit with my boyfriend too! Meal prepped it for work. Added edamame on the side as well. The video shows peeled ginger but I hate peeling ginger and didn’t peel it and it turned out fine. 10/10 will add it to the rotation.
Herman says
so glad you enjoyed it, thank you!
Kar says
Super easy recipe to follow, thank you! Question, can the boiled chicken water/broth be saved to use for anything else?
Herman says
Thank you! Yes, you can save the chicken water/broth for soups, to cook rice, etc. I prefer not to discard it!
RT says
If using chicken thighs should cooking time be adjusted?
Herman says
If you are using bone-in chicken thighs (I don't recommend boneless), you should poach it for a little longer depending on the size. I recommend about 12-15 mins but please check that internal temp is 165F or juices run clear before eating.