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Scallion Ginger Poached Chicken topped with kai dong shallot scallion sauce, chopped cilantro, and ginger scallion oil

Scallion Ginger Poached Chicken (With Soup!)

By Tiffy Cooks

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This Scallion Ginger Poached Chicken recipe tastes just like Singapore’s hawker center chicken rice! This week, I’m making this recipe as part of a 7 person chicken feast. Tender chicken thighs poached gently in broth, topped with fragrant ginger scallion oil and sweet-savory kai dong scallion shallot sauce mix. It’s clean and simple, but so, so good. The best part, you can be making a FULL MEAL with soup in one recipe!
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Cook Time:20 minutes
Total Time:20 minutes
Course: Appetizer, Dinner, Main Course, Side Dish, Soup
Cuisine: Asian, Singaporean, Taiwanese
Diet: Diabetic, Low Calorie
Keyword: 20 Minute Recipes, chicken, chicken and rice, chicken stock, chicken thigh, Four Season Scallion Sauce, Golden Shallot Oil, rice recipes, scallion chicken, stock
Servings: 4 servings
Calories: 694kcal

Ingredients

Poached Chicken

  • 8 chicken thighs skin-on, deboned but keep the bones!
  • Bones from the chicken thighs
  • 3 green onions cut into large pieces
  • 5 garlic cloves smashed
  • 3 slices fresh ginger
  • ¼ tsp white pepper
  • 1.5 tbsp soy sauce
  • 5 cups hot chicken stock 1.2 L
  • 1 tsp sesame oil for brushing

Ginger Scallion Oil

  • 3 Stalks green onion finely chopped
  • 1 tbsp grated ginger
  • ¼ tsp salt
  • 2 tbsp neutral oil heated until shimmering

Kai Dong Shallot Sauce

Instructions

  • Build the Base: Add the chicken thigh bones to a large pot and layer the deboned chicken thighs on top, skin-side up. Add green onion, garlic, ginger, white pepper, and soy sauce.
  • Poach the Chicken: Pour in hot chicken stock. This helps tighten the skin and lock in moisture. Bring to a gentle simmer (not a rapid boil) and cook for 12–15 minutes, until the chicken is tender and cooked through.
  • Finish the Broth: Once cooked, remove the chicken thighs and brush each with a thin layer of sesame oil for shine and flavor. Optional: Leave the bones in the pot and continue simmering for 10–15 minutes to extract even more flavor.
  • Make the Ginger Scallion Oil: In a heatproof bowl, combine chopped green onion, grated ginger, and salt. Carefully pour hot oil over the aromatics. it should sizzle right away, releasing that fragrant aroma. Stir and set aside.
  • Mix the kai dong shallot sauce: In another bowl, combine Four Season Scallion Sauce, Golden Shallot Oil, and chicken stock. Stir until well mixed and glossy.
  • Assemble & Serve: Slice the poached chicken and spoon over the kai dong shallot sauce, then drizzle the ginger-scallion oil on top for the perfect finishing touch.
    Scallion Ginger Poached Chicken topped with kai dong shallot scallion sauce, chopped cilantro, and ginger scallion oil

Notes

You can serve the leftover broth as soup by adding your favorite ingredients, like meatball and napa cabbage, into the simmering broth after taking out the chicken. Or, use the leftovers broth as a broth base for another recipe, like the classic Chicken Congee.

Nutrition

Calories: 694kcalCarbohydrates: 15gProtein: 46gFat: 49gSaturated Fat: 12gPolyunsaturated Fat: 11gMonounsaturated Fat: 22gTrans Fat: 0.2gCholesterol: 231mgSodium: 1137mgPotassium: 877mgFiber: 1gSugar: 5gVitamin A: 365IUVitamin C: 5mgCalcium: 49mgIron: 3mg
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