Poached Chicken With Ginger And Scallion Sauce Recipes

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GINGER-SCALLION CHICKEN



Ginger-Scallion Chicken image

In this easy chicken stir-fry, adapted from Lan Hing Riggin, a home cook from Virginia who grew up cooking with her family in Hong Kong, slivers of ginger and scallions turn golden, adding their sweetness and pungency to the oil. A dash of soy sauce provides saltiness and depth, while a full cup of cilantro leaves, used as garnish, makes the dish a bit lighter and fresher. Fire seekers can add a sliced chile or two along with the ginger.

Provided by Melissa Clark

Categories     dinner, quick, weekday, weeknight, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

2 large scallions, trimmed
1/4 cup peanut oil, or neutral oil such as grapeseed or sunflower, more as necessary
1 3/4 pounds boneless skinless chicken thighs or breasts, cut into 1-inch chunks
1/2 teaspoon kosher salt, as needed
1 cup roughly chopped cilantro leaves and tender stems
1 (2 1/2-inch) piece ginger, cut into thin matchsticks (about 3 tablespoons)
3 tablespoons soy sauce
Large pinch sugar

Steps:

  • Cut the scallions in quarters lengthwise, then cut crosswise into 1 1/2-inch-long pieces. You should end up with thin blades of scallions. Separate out the dark green tops from the pale green and white parts. (You don't have to be very thorough; some mixing of colors is fine.)
  • Heat oil in a wok or 12-inch skillet over very high heat. When it's shimmering but not smoking, stir in chicken and salt. Cook, stirring almost constantly, until chicken is barely cooked and no longer pink, 3 to 5 minutes. Use a slotted spoon to transfer chicken onto a serving plate, leaving the oil in the pan. Immediately scatter cilantro and scallion greens (not whites) over hot chicken.
  • Return wok to medium-high heat. Make sure there are at least 2 tablespoons oil in the wok. If not, add more oil. Stir in ginger and cook until lightly browned, about 1 minute. Stir in scallion whites, soy sauce and sugar, and cook for another 30 seconds (if using a skillet, remove from heat). Immediately spoon the contents of the pan evenly over chicken and herbs. Serve right away.

Nutrition Facts : @context http, Calories 376, UnsaturatedFat 17 grams, Carbohydrate 2 grams, Fat 22 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 3 grams, Sodium 852 milligrams, Sugar 1 gram, TransFat 0 grams

POACHED-CHICKEN CUPS WITH GINGER-SCALLION OIL



Poached-Chicken Cups with Ginger-Scallion Oil image

Carrots pull double duty here -- they go into the poaching liquid for the chicken, and they're tossed with rice vinegar to make a crunchy topping for the lettuce cups.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h

Number Of Ingredients 8

2 bone-in, skin-on chicken-breast halves (1 3/4 pounds total)
Kosher salt and freshly ground pepper
1/4 cup minced ginger (from a 4-inch piece)
1/2 cup thinly sliced scallions, white and light-green parts only, plus separated scallion tops (from a 4-ounce bunch)
1 carrot, peeled and chopped, plus 2 cups carrot ribbons cut with a Y-peeler (from 3 carrots)
1/3 cup safflower oil
1 tablespoon rice-wine vinegar
Bibb-lettuce leaves, chopped roasted peanuts, and cilantro sprigs, for serving

Steps:

  • Combine chicken, 4 cups water, 2 tablespoons salt, 1 tablespoon ginger, scallion tops, and chopped carrot in a medium saucepan (if chicken is not entirely covered, add more water). Bring to a boil, then reduce heat and partially cover; simmer until a thermometer inserted in thickest parts of chicken (without touching bones) reaches 165 degrees, 15 to 20 minutes. Remove chicken; let cool slightly. Remove meat from bones; shred into large pieces (discard skin and bones).
  • Meanwhile, combine sliced scallions, remaining 3 tablespoons ginger, and oil in a bowl. Season with salt and pepper. Toss half of scallion sauce with chicken; season with salt and pepper. Toss carrot ribbons with vinegar. Just before serving, place chicken in lettuce cups; top with peanuts, cilantro, carrots, and remainingscallion sauce.

POACHED CHICKEN WITH GINGER AND SCALLION SAUCE



Poached Chicken with Ginger and Scallion Sauce image

Provided by Michael Tong

Categories     Chicken     Ginger     Onion     Poach     Lunar New Year     Winter

Yield Makes 4 servings

Number Of Ingredients 9

1 3 1/2-lb. Chicken
1/2 cup sesame oil
6 tablespoons peanut, vegetable, or corn oil
1/4 cup finely shredded fresh ginger
3 scallions, green part included, trimmed and cut into fine strips, 4 inches long
2 tablespoons light soy sauce
2 teaspoons sugar
1 tablespoon dry sherry or shao hsing wine
1/2 teaspoon monosodium glutamate (optional)

Steps:

  • 1. Place the chicken in a covered stock pot filled with enough water to cover the chicken. Bring to a boil and simmer about 20 minutes. Turn off the heat and let the chicken stand in the cooking liquid until just warm. Drain, reserving the broth for another use. Rinse the chicken under cold water, pat dry, and rub lightly with sesame oil.
  • 2. Cut the chicken into pieces. Arrange neatly on a platter.
  • 3. Heat the peanut, vegetable, or corn oil in a small saucepan, and when it is hot add the ginger and scallions. Cook about 30 seconds; remove ginger and scallions with a slotted spoon, leaving the oil in the pan.
  • 4. Scatter the ginger and scallions over the chicken.
  • 5. Add the remain ingredients to the oil, bring to a boil and pour over the chicken. Serve at room temperature.

POACHED CHICKEN WITH GINGER AND SCALLION SAUCE



Poached Chicken with Ginger and Scallion Sauce image

This recipe is for authentic Asian Poached Chicken, which is a poached chicken dish made with a classic ginger and scallions sauce.

Provided by IGIS

Categories     Main Dish

Number Of Ingredients 9

1 3 1/2- lb. chicken
1/2 cup sesame oil
6 tablespoons peanut oil (or vegetable oil)
1/4 cup finely shredded fresh ginger
3 scallions (green part included, trimmed and cut into fine strips, 4 inches long)
2 tablespoons light soy sauce
2 teaspoons sugar
1 tablespoon dry sherry or shao hsing wine
1/2 teaspoon MSG

Steps:

  • Place the chicken in a covered stock pot filled with enough water to cover the chicken. Bring to a boil and simmer about 20 minutes. Turn off the heat and let the chicken stand in the cooking liquid until just warm. Drain, reserving the broth for another use. Rinse the chicken under cold water, pat dry, and rub lightly with sesame oil.
  • Cut the chicken into pieces. Arrange neatly on a platter.
  • Heat the peanut, vegetable, or corn oil in a small saucepan, and when it is hot add the ginger and scallions. Cook about 30 seconds; remove ginger and scallions with a slotted spoon, leaving the oil in the pan.
  • Scatter the ginger and scallions over the chicken.
  • Add the remaining ingredients to the oil, bring to a boil and pour over the chicken. Serve at room temperature.

GRILLED CHICKEN THIGHS WITH GINGER SCALLION SAUCE



Grilled Chicken Thighs with Ginger Scallion Sauce image

Simple grilled chicken thighs are taken up a notch with an unexpected and flavorful sauce made from ginger and scallions. The sauce is so fresh and bright, you'll find yourself wanting to eat it with everything.

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 13

1 cup chopped scallions (from 1 to 2 bunches)
1/4 cup vegetable oil
2 tablespoons rice vinegar
1 tablespoon grated fresh ginger
1 tablespoon low-sodium soy sauce
2 teaspoons toasted sesame oil
1 clove garlic, grated
2 tablespoons vegetable oil
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon sambal oelek
5 to 6 boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper

Steps:

  • To make the scallion sauce: Add the scallions, vegetable oil, vinegar, ginger, soy sauce, sesame oil and garlic to a small bowl and stir to combine. Add 2 tablespoons of the ginger scallion sauce to a large bowl and keep the rest refrigerated until ready to serve the chicken.
  • For the chicken thighs: To the bowl with the 2 tablespoons reserved ginger scallion sauce, add the oil, soy sauce, vinegar and sambal oelek. Whisk to combine, then add the chicken thighs. Stir to coat the chicken in the marinade. Let the chicken marinate at room temperature for 30 minutes.
  • Preheat a grill pan over medium-high heat. Remove the chicken to a paper towel-lined baking sheet, smooth-side up. Sprinkle the smooth side with 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer the chicken to the heated grill pan, seasoning-side down. Sprinkle the underside with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill for 10 minutes, rotating the chicken once. Flip the chicken and cook until it is 165 degrees F all the way through and has nice grill marks, an additional 7 to 10 minutes. Remove the chicken to a plate.
  • Serve the chicken with the remaining ginger scallion sauce.

COLD POACHED CHICKEN WITH GINGER SCALLION OIL



Cold Poached Chicken with Ginger Scallion Oil image

Categories     Chicken     Ginger     Onion     Poultry     Poach     Low Cal     Summer     Gourmet

Yield Serves 2

Number Of Ingredients 11

For poached chicken
2 cups water
four 1/4-inch-thick slices fresh gingerroot
1/4 cup Scotch or medium-dry Sherry
1 skinless boneless whole chicken breast (about 3/4 pound)
For ginger scallion oil
2 tablespoons vegetable oil
2 teaspoons finely grated peeled fresh gingerroot
2 teaspoons minced scallion
1 teaspoon Asian sesame oil
Accompaniment:Cold Sesame Spinach

Steps:

  • Poached chicken:
  • In a 1 1/2-quart saucepan bring water to a boil with gingerroot; Scotch or Sherry, and salt to taste. Add chicken and simmer, covered, 12 minutes, or until just cooked through. Transfer chicken with tongs to a bowl and chill, covered, 20 minutes.
  • Make ginger scallion oil while chicken is cooling:
  • In a small bowl stir together ginger scallion oil ingredients.
  • Halve chicken lengthwise and cut across grain into thin slices. Stir oil and spoon over chicken.

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