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Scallion Ginger Chicken
Cantonese poached chicken with an aromatic scallion ginger sauce, silky and fragrant. Plunging the poached chicken into cold water to rest is the classic technique that firms the skin into its signature silky, jelly-like texture.
Ingredients
Instructions
Rub chicken with salt; poach in barely simmering water with ginger and spring onion 40 min.
Rest in cold water 10 min for silky skin.
Make sauce: pour hot oil over minced spring onion and ginger; add soy and sesame oil.
Chop chicken; serve with sauce and rice.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
