Chinese Poached Chicken with Ginger & Scallion Oil


Poached Chicken

1 Whole Organic Chicken

1 Large Knob of Ginger, Sliced

5 Cloves of Garlic

3 Teaspoon Salt

Water for Poaching

4 Cups Ice Water

Sesame Oil



1. Prepare your chicken by rubbing 2 teaspoons of salt allover. Give that bird a nice exfoliation. Then rinse under cold water. Allow the chicken to drain its access water on a rack.

2. In a large stock pot, bring about 3-4 quarts of water, 2 teaspoons of salt, sliced ginger and garlic to a boil over high heat. Carefully submerge the chicken, breast side up and add more water to completely cover the chicken and bring to a boil once more and cover with lid. Turn off heat and allow the chicken to soak in all of the delicious, juicy goodness for 20 minutes. Use a timer folks!

3. DING! Take the lid off your pot and bring to a boil for an additional 4 minutes. Remove succulent chicken from the pot and place in a colander. Insert a thermometer into the thickest part of thigh and if it reads 170º, slowly pour the ice water over the chicken to cool. If not, place chicken back into stock pot and allow to simmer for a few more minutes). Slather that bird with a bit of sesame oil and chop away. 

Ginger Scallion Oil 

3 Tablespoon of Peanut Oil

3 Tablespoons Scallion

3 Tablespoon Minced Ginger 

1-1/2 teaspoon of salt


1. Place scallions, ginger and salt in a large enough saucepan (I used a corning ware saucepan). In another saucepan heat the peanut oil over high heat but do not allow it to smoke. Carefully pour the oil over the scallion & ginger mixture and stir. The oil may spatter so please be careful. On low heat allow to heat up for a minute to release more flavor. Add more salt to taste. Store in a glass container and refrigerate for future use. 

NOTE: Believe it or not I used a very sharp Wüsthof Classic 7" Santaku knife to chop my chicken restaurant style. I cut the thigh and leg first. Then the wings and finally the breast in half discarding the bottom portion of the chicken after removing the access meat. Place knife over the chicken breast and slice through the skin and meat then take other hand quickly and firmly hit the knife so that it cuts through clean through the bone.