Poached chicken with ginger and scallion sauce

Poached chicken with ginger and scallion sauce

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  • 6 servings
  • 600 gr supreme organic chicken
  • 6 green onions with long stems
  • 8 large slices of ginger
  • ¼ cup tamari
  • 2 tablespoons lemon juice
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • ½ cup water
  • ¼ cup water where the chicken cooked
  • Cilantro sprouts to serve
  • Jasmine rice to serve
  • Salt and pepper to taste


    Cut the green onions separating the white parts from the stems
    In a medium pot put enough water, 1 green onion with the greens and two slices of ginger
    Bring to a boil for 5 minutes
    Add the chicken and let it boil again for 8 minutes
    Turn off the heat, cover and let cook for 15 minutes
    Place the chicken to a bowl with ice water to stop the cooking
    Take out and slice thinly
    For the sauce heat a little avocado oil
    Fry the white parts of the green onions and move constantly until golden brown
    In the same pot add the tamari sauce, the rest of the ginger slices, the stems of the green onions, water, cooking water from the chicken, sesame oil and sugar
    Bring to a boil for 3 minutes
    Taste and season with salt and pepper
    Turn off and add the chicken slices to the sauce
    On a platter arrange the jasmine rice, the slices of chicken, add the white parts of the green onions on top and cover with the sauce
    Garnish with cilantro sprouts or finely chopped cilantro


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