light, comforting, and somehow still bold.
The poached chicken is tender, but the sauce? That’s what makes it special.
Crispy scallions, ginger, soy, sugar, and a splash of your homemade broth — it tastes like more than the sum of its parts.
Top it off with garlic chili crunch and let every bite hit the soul
Recipe:
1 Whole Organic Chicken
2 nobs of ginger
2 green onions
Sauce:
3 tbsp Oil tablespoons vegetable oil
3 scallions (white and green separated, with the green parts chopped)
2 tablespoons light soy sauce
1/2 teaspoon sugar
1/2 cup water (the water you cooked the chicken in)
15 grams ginger (about 1 1/2 tablespoons, minced)
Instructions
Wash your chicken and add water to a pot (I made sure to dunk the chicken to make sure the water was enough to cover it. Add ginger and green onion and bring to a boil. Add your whole chicken and boil until meat is tender (Mine was a 5 lb chicken and boiled for about 1 hour)
Remove the chicken from the pot and shred. Put shredded chicken over rice.
To make the sauce, heat 3 tablespoons oil in a saucepan over medium/low heat, and cook the scallion whites until crisp and lightly brown. Remove and place the scallion whites on top of the shredded chicken. Add 2 tablespoons light soy sauce, ½ teaspoon sugar and ½ cup of the water you used to cook the chicken to the remaining oil in the pan. Stir and bring it to boil. Add in the ginger and chopped scallion greens. Taste for seasoning and add more soy sauce or salt if desired. Bring to a boil again and pour it over the chicken.
You can add soup into the bowl of rice if you want it more with broth which I did with the leftovers on the second day 🙂 Enjoy!