Poached Chicken with Ginger Scallion Sauce: A Comforting Classic with Crispy Chicken Skin
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16 INGREDIENTS • 4 STEPS • 1HR 20MINS

Poached Chicken with Ginger Scallion Sauce: A Comforting Classic with Crispy Chicken Skin

Inspired by Hainanese Chicken, this Poached Chicken with Ginger Scallion Sauce is the ultimate comfort dish—juicy, slow-poached chicken, aromatic rice infused with rendered chicken fat, and a punchy, savory ginger scallion sauce. Add a crunchy topping of fried chicken skin and fresh herbs, and you’ve got a simple yet deeply flavorful meal that’s hard to beat.

This dish is pure comfort food—whether you’re making it for a weeknight meal, meal prep, or a cozy dinner, it’s all about tender textures, balanced flavors, and that perfect bite of fragrant rice, silky chicken, and crispy skin.
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Inspired by Hainanese Chicken, this Poached Chicken with Ginger Scallion Sauce is the ultimate comfort dish—juicy, slow-poached chicken, aromatic rice infused with rendered chicken fat, and a punchy, savory ginger scallion sauce. Add a crunchy topping of fried chicken skin and fresh herbs, and you’ve got a simple yet deeply flavorful meal that’s hard to beat.

This dish is pure comfort food—whether you’re making it for a weeknight meal, meal prep, or a cozy dinner, it’s all about tender textures, balanced flavors, and that perfect bite of fragrant rice, silky chicken, and crispy skin.


How to Make Poached Chicken with Ginger Scallion Sauce



Ingredient Insights & Substitutions

  • Whole Chicken – Poaching a whole chicken yields ultra-tender meat and a rich, flavorful broth. If you prefer, you can use bone-in, skin-on chicken thighs instead.
  • Jasmine Rice – The perfect fluffy and fragrant base for this dish. You can swap it for short-grain rice or even basmati, though jasmine keeps it light and aromatic.
  • Ginger Scallion Sauce – The soul of the dish, this sauce is a fiery, aromatic mix of grated ginger, scallions, and hot oil. A pinch of MSG or chicken bouillon enhances the umami.
  • Chicken Fat for the Rice – This adds richness and depth to the rice, but if you want a leaner version, use neutral oil or a splash of sesame oil.
  • Crispy Chicken Skin – Don’t throw away those extra chicken trimmings! They fry up into golden, crackly bites that add a satisfying crunch.
  • Cucumber & Herbs – Cooling cucumber, cilantro, and mint provide fresh contrast to the rich, savory elements.

Tips & Suggestions

  • For Even More Flavor – Poach the chicken in advance and let it rest in the broth for extra moisture and tenderness.
  • Want Extra Juicy Chicken? – After poaching, shock the chicken in an ice bath to firm up the skin while keeping the meat ultra-tender.
  • Make It Spicier – Add chili crisp or sambal oelek to the ginger scallion sauce for a fiery twist.
  • Meal Prep Friendly – The poached chicken, rice, and sauce all keep well for 3-4 days, making this an easy meal to prep ahead.
  • Pair It With – A light soy dipping sauce, extra broth, or a side of sautéed greens rounds out the meal beautifully.

Frequently Asked Questions



Can I Use Boneless Chicken Instead?

Yes! But using bone-in chicken yields a more flavorful broth. If using boneless, reduce the poaching time to 20-25 minutes.

How Do I Store & Reheat Leftovers?

  • Store: In airtight containers in the fridge for up to 4 days.
  • Reheat: By gently warming the chicken in reserved broth to keep it juicy. Rice can be steamed or microwaved with a splash of broth to refresh it.

Can I Make This Without the Crispy Chicken Skin?

Of course! The dish is delicious without it, but if you’re skipping the crispy skin, a drizzle of sesame oil over the rice adds a nice finishing touch.

Final Thoughts

This Poached Chicken with Ginger Scallion Sauce is a simple yet deeply satisfying dish that delivers big on flavor, texture, and comfort. Whether you’re making it for a weeknight meal or a cozy gathering, the juicy chicken, fragrant rice, and crispy skin make every bite pure bliss.

🔥 Silky, aromatic, crispy, and deeply comforting—this dish is an absolute must-try!

author_avatar
Gordon Ramsay
Born in Scotland and raised in Stratford-upon-Avon, England, Gordon Ramsay trained with top chefs and opened successful restaurants worldwide. He's also a global TV star with shows like Next Level Chef, Hell’s Kitchen, and MasterChef.
https://www.gordonramsay.com/

1HR 20MINS

Total Time

$5.06

Cost Per Serving

Ingredients

Servings
6
us / metric
Chicken
Whole Chicken
1
(4 lb)
Whole Chicken
reserved fat trimmings for the rice
Water
8 cups
Water
Garlic
4 cloves
Garlic
Fresh Ginger
3 in
Fresh Ginger, cut into 1-inch pieces
Scallion
4 stalks
Scallions, thickly sliced
Salt
to taste
Salt
Rice
Jasmine Rice
2 cups
Jasmine Rice
Salt
to taste
Salt
Sauce
Fresh Ginger
2 in
Fresh Ginger, grated
Scallion
3
Scallions
green parts only
Neutral Oil
1/2 cup
Neutral Oil
Salt
1/2 tsp
Salt
Granulated Sugar
1 pinch
Granulated Sugar
Chicken Bouillon Powder
1 pinch
Chicken Bouillon Powder
or MSG
optional
Toppings
Cucumber
2
Cucumbers, sliced
Fresh Cilantro
1/2 bunch
Fresh Cilantro, roughly chopped
Love This Recipe?
author_avatar
Gordon Ramsay
Born in Scotland and raised in Stratford-upon-Avon, England, Gordon Ramsay trained with top chefs and opened successful restaurants worldwide. He's also a global TV star with shows like Next Level Chef, Hell’s Kitchen, and MasterChef.
https://www.gordonramsay.com/

Cooking Instructions

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step 1
Using kitchen scissors, trim the fat and excess skin off the Whole Chicken (1) and set aside for later. In a stock pot, add room temperature Water (8 cups) and the whole chicken. Bring to a boil, skimming off any foam that rises to the top. Reduce heat to medium-low and add Garlic (4 cloves), Fresh Ginger (3 in), Scallions (4 stalks), and Salt (to taste). Continue to gently simmer for 40-60 minutes until the chicken is tender and almost falling off the bone. Once done, transfer the chicken to a cutting, allow it to cool slightly and remove skin. Strain the chicken cooking broth, season with additional Salt (to taste) to taste, and set aside.
step 2
In a small saucepan over medium-high heat, add the chicken skin and trimmings. Cook for about 10 minutes until you have a couple of tablespoons of fat and the trimmings and skins are golden brown and crispy. Remove the skin and set aside for garnish. Add the Jasmine Rice (2 cups) to the saucepan and stir vigorously to scrape up any chicken bits from the bottom. Gradually add 3 cups of the reserved chicken stock. Cook for 20 minutes or until the rice is tender. Fluff with a fork before serving.
step 3
Peel and grate Fresh Ginger (2 in), thinly slice Scallions (3), and place in a bowl. Add Salt (1/2 tsp) a pinch of Granulated Sugar (1 pinch), and a pinch of Chicken Bouillon Powder (1 pinch). Heat a pot over high heat, add ½ cup of Neutral Oil (1/2 cup), and heat for 3-4 minutes. Test the oil by adding a small slice of green onion—if it sizzles, add all the hot oil to the bowl. Mix together for scallion oil and set aside.
step 4
In serving bowls, layer rice, poached chicken, sliced Cucumbers (2), Fresh Cilantro (1/2 bunch), and drizzle with scallion oil and top with crispy chicken skin. Serve with a small bowl of the chicken broth on the side.
step 4 In serving bowls, layer rice, poached chicken, sliced Cucumbers (2), Fresh Cilantro (1/2 bunch), and drizzle with scallion oil and top with crispy chicken skin. Serve with a small bowl of the chicken broth on the side.

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RECIPES TAG

Dairy-Free
Gluten-Free
Asian
Chicken
Shellfish-Free
Dinner
Fall
Winter
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