Name: Poached Chinese Chicken with Ginger Scallion Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 6 chicken drumsticks; 4 slices ginger; 3 green onions (cut into 2-inch pieces); 1 Tbsp shaoxing wine (optional); 2 tsp salt; 3 Tbsp neutral oil; 3 green onions (white parts only, roughly chopped); 4 slices ginger; 1 Tbsp chopped green onions (green parts only); 2 Tbsp soy sauce; 1.5 Tbsp oyster sauce; 1 Tbsp water; 1 tsp sugar; Pinch or two of salt (adjust to taste); White rice; Sliced cucumbers

Jump to Recipe Print Recipe Pin Recipe

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!

Poached Chicken with Ginger Scallion Soy Sauce Main

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!

Table of Contents

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.

Poached Chicken with Ginger Scallion Soy Sauce Body

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.

Comments