Description
This Chinese Scallion Chicken recipe features a tender poached whole chicken infused with the aromatic flavors of scallions and ginger. The chicken is gently simmered, then chilled in an ice bath to create a moist, juicy texture with tight, shiny skin. A vibrant scallion-soy sauce, enhanced with sesame oil and Shaoxing wine, brings aromatic freshness to each bite, making it a perfect main course served warm or at room temperature.
Ingredients
Scale
Chicken and Broth
- 1 whole chicken (about 3 to 4 pounds)
- 2 tablespoons kosher salt
- 8 scallions (cut into 3-inch sections)
- 1 thumb-sized piece of ginger (sliced)
Sauce and Garnish
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 2 teaspoons Shaoxing wine
- 1 tablespoon neutral oil (vegetable or canola oil)
- Salt to taste
- White pepper to taste
- Chopped scallions for garnish (optional)
Instructions
- Prepare and Clean the Chicken: Rinse the whole chicken thoroughly inside and out, then pat dry with paper towels. Rub the entire chicken with 2 tablespoons of kosher salt to both clean and season the skin, then rinse off the excess salt thoroughly and pat dry again.
- Poach the Chicken: Place the cleaned chicken into a large pot and add enough water to completely cover it. Add the 8 sections of scallions and sliced ginger to the pot. Bring the water to a boil over high heat, then reduce the heat to a gentle simmer. Let the chicken simmer for 35 to 40 minutes, or until the juices run clear when the thickest part of the chicken is pierced with a knife or skewer.
- Ice Bath to Cool and Tighten Skin: Carefully remove the cooked chicken from the pot using tongs or a slotted spoon, then immediately plunge it into a large bowl of ice water. Let the chicken sit in the ice bath for 10 minutes to stop the cooking process and tighten the skin, giving it a smooth, shiny appearance. After 10 minutes, remove the chicken and pat it dry thoroughly.
- Brush with Sesame Oil: Brush the chicken skin evenly with 1 tablespoon of sesame oil to enhance flavor and add a subtle sheen.
- Prepare Aromatic Scallion Sauce: In a small saucepan, heat 1 tablespoon of neutral oil until very hot but not smoking. Pour the hot oil over a bowl containing chopped scallions mixed with 2 tablespoons soy sauce and 2 teaspoons Shaoxing wine. This quick sauce will infuse an aromatic, savory flavor to the chicken.
- Serve: Chop the chicken into bite-sized pieces and arrange them nicely on a serving platter. Drizzle the aromatic scallion-soy sauce over the chicken. Optionally, garnish with extra chopped scallions. Serve the dish warm or at room temperature, paired perfectly with jasmine rice or sautéed greens.
Notes
- For a deeper flavor, allow the chicken to sit in the scallion and ginger broth for an additional 15 minutes off the heat before placing it into the ice bath.
- You can substitute chicken thighs if preferred for dark meat lovers.
- This dish pairs beautifully with jasmine rice or lightly sautéed seasonal greens for a balanced meal.
