Ginger Scallion Poached Chicken with Rice
Silky poached chicken bathed in a fragrant ginger-scallion oil, served with rice cooked in the poaching broth. A whole meal from one pot.
This is a leaner cousin of Hainanese chicken rice — the same idea, less fuss. You poach a whole chicken gently in aromatic broth, cook your rice in that broth, and crown each plate with a spoonful of bright green ginger-scallion oil.
The chicken stays absurdly tender because it never actually boils — it steeps off the heat until it just barely reaches doneness.
Ingredients
Chicken & rice
- 1 whole chicken, about 3 1/2 lb / 1.6 kg
- 1 3-inch piece ginger, smashed
- 6 scallions, halved
- 2 tablespoons kosher salt
- 1 teaspoon Sichuan peppercorns (optional)
- 2 cups jasmine rice, rinsed until water runs clear
- 1 tablespoon neutral oil
Ginger scallion oil
- 6 scallions, finely sliced
- 3 tablespoons finely grated ginger
- 1 teaspoon kosher salt
- 1/2 cup neutral oil
- 1 teaspoon toasted sesame oil
Instructions
- 1
Place the chicken in a deep pot just large enough to hold it. Cover with cold water by 1 inch. Add ginger, scallions, salt, and peppercorns.
- 2
Bring to a bare simmer over medium heat — small bubbles only, never a rolling boil. Simmer 8 minutes.
- 3
Cover the pot, turn off the heat, and let the chicken steep for 35 to 40 minutes, until a thermometer in the thigh reads 165°F / 74°C.
- 4
Lift the chicken out and submerge in a large bowl of ice water for 5 minutes — this tightens the skin and keeps the meat juicy. Pat dry.
- 5
Strain the poaching liquid. Measure 3 cups into a saucepan with the rinsed rice and 1 tablespoon oil. Bring to a boil, cover, and cook on the lowest heat for 15 minutes. Rest off the heat, lid on, for 10 minutes.
- 6
Make the oil: combine scallions, ginger, and salt in a heatproof bowl. Heat the neutral oil in a small pan until shimmering, then carefully pour it over the aromatics — it will sizzle. Stir in the sesame oil.
- 7
Carve the chicken and arrange over the rice. Spoon ginger scallion oil generously over the top.
Tips
- → Use the same-sized pot you'd use to boil pasta — too big and the chicken floats; too small and it won't submerge.
- → Save extra broth for soup or to cook rice all week.
- → Cucumbers and a chili-soy dip on the side make this feel like a proper Sunday dinner.
FAQ
Can I poach bone-in chicken pieces instead?
Yes — simmer for 5 minutes, then steep covered for 20 minutes. Check temperature before serving.
How long does the ginger scallion oil keep?
Refrigerate up to 1 week. It's incredible on noodles, eggs, or grilled fish.
Can I use boneless thighs?
Yes — simmer 4 minutes, steep 12 minutes. You'll lose the deeper flavor of bone-in poaching, though.
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