Poached Whole Chicken with Ginger and Spring Onion
Why this recipe works
- Gentle poaching: Keeping the liquid at a bare simmer cooks the whole chicken evenly while helping the meat stay tender and the skin remain intact.
- Clean aromatic flavour: Ginger, spring onion and Shaoxing wine lightly season the poaching liquid without masking the natural flavour of the chicken.
- Flexible serving: The chicken can be served chilled, at room temperature or gently reheated, with the soy-sesame dressing added just before serving.
Get the most out of this recipe
Timing notes
- Cool before chopping: The cooling and brief chilling time helps firm the skin and set the juices, making the chicken easier to cut into neat serving pieces.
- Dress at the last moment: Spoon over the dressing just before serving so the skin keeps its clean texture and the spring onion flavour stays fresh.
Ingredient notes
- Shaoxing wine: Shaoxing wine gives the poaching liquid a gentle rice-wine aroma; dry sherry is the closest practical substitute.
- Use a skin-on whole chicken: The skin is part of the traditional finish and helps the chopped pieces look glossy and complete on the platter.
- Keep the aromatics fresh: Fresh, firm ginger and bright spring onions matter here because the seasoning is deliberately simple.
Common mistakes
- Boiling the chicken: A rolling boil can toughen the meat and damage the skin; keep the liquid barely trembling once it reaches a simmer.
- Not checking the thigh: Use a thermometer at the thickest part of the thigh and cook until it reaches 74°C (165°F), especially when serving vulnerable diners.
- Chopping too soon: Cutting the chicken while very hot can make the pieces tear and lose juices, so allow the cooling step to do its work.
Make-ahead tips
- Poach in advance: The chicken can be cooked and cooled ahead of time, then kept covered in the fridge until ready to chop and serve.
- Keep the dressing separate: Store the soy-sesame dressing apart from the chicken and spoon it over only after reheating or just before serving cold.
- Freeze without dressing: Freeze chopped chicken without the dressing, then defrost overnight in the fridge and serve cold or reheat gently until piping hot.
Equipment you'll need
Ingredients
Instructions
- Trim away any excess fat from the cavity of the chicken. Slice the ginger and cut the spring onions into 5 cm lengths, reserving 1 spring onion for the dressing.
- Put the chicken in a stockpot and add the ginger, most of the spring onions, Shaoxing wine, salt and enough water to just cover the bird. Bring to a gentle simmer over medium heat, skimming any foam from the surface.
- Lower the heat so the liquid barely trembles, then poach for 35 to 45 minutes, turning the chicken once or twice for even cooking. The chicken is ready when the thickest part of the thigh reaches 74°C (165°F) and the juices run clear.
- Lift the chicken out and set it on a tray to cool for 20 minutes, then chill until the skin feels firm and the meat is cool, about 10 minutes. This makes it easier to chop cleanly.
- Meanwhile, whisk the light soy sauce, caster sugar and sesame oil in a bowl until the sugar dissolves. Finely slice the reserved spring onion and stir it into the dressing.
- Chop the chicken into serving pieces, keeping the skin on for the traditional finish. Arrange on a platter and spoon over the dressing just before serving.
Recipe notes
Tips
- Keep the poaching liquid at a bare simmer; a rolling boil can tighten the meat and split the skin.
- For a cleaner flavour, skim the surface during the first 10 minutes of cooking, then keep the heat low and steady.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, ensure the chicken reaches 74°C (165°F) at the thickest part of the thigh.
Substitutions
- Replace Shaoxing Cooking Wine with dry sherry for a similar aroma.
- Replace Sesame oil with light olive oil for a milder finish.
Storage
- Refrigerate up to 3 days
- Cool the chicken quickly, then refrigerate in a sealed container. Store the dressing separately and spoon over after reheating or serving cold. Freeze chopped chicken (without dressing) for up to 2 months; defrost overnight in the fridge and serve cold or reheat gently until piping hot.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 4 servings
- Total time: 1h 45min (25min active)
- Difficulty: Medium
- Cuisine: Chinese
-
Allergens:
Sesame Soybeans
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Raspeballer (Nordic Potato Dumplings with Bacon and Butter)
Nordic potato dumplings served with bacon and butter
Arroz con Pollo a la Cubana (One-Pot Chicken and Rice)
One-pot chicken and rice with peppers, tomatoes, peas and cumin
Uova in Purgatorio (Eggs in Tomato Sauce)
Eggs poached in garlicky tomato sauce with chilli and basil
Air Fryer Honey Garlic Chicken Thighs
Air-fried chicken thighs in a sticky honey garlic glaze.
Kiełbasa z Cebulką (Pan-Fried Sausage with Onion)
Pan-fried pork sausage served with soft, golden onions
Cozido à Portuguesa (Portuguese Boiled Dinner)
Portuguese boiled dinner with meats, sausages and vegetables
Jambalaya (Creole Rice Dish with Chicken and Andouille)
One-pot rice dish with chicken thighs, andouille and tomatoes
Lancashire Hotpot
Lamb and onion hotpot with crisp sliced potato topping
Pulled Pork Bap with Slaw
Pulled pork baps topped with crunchy cabbage slaw
Chicken and Leek Pie
Chicken and leek pie with creamy sauce and puff pastry
Djaj Bil Lemon Wal Toom (Roast Chicken with Lemon and Garlic)
Roast chicken marinated with lemon, garlic and olive oil
Linsensuppe mit Würstchen (German Lentil Soup with Frankfurters)
German lentil soup with frankfurters
Cantonese Roast Duck
Cantonese roast duck with crisp skin and a maltose glaze
Clay Pot Rice (Hong Kong-Style Rice Casserole)
Clay pot jasmine rice with chicken, Chinese sausage and spring onion
Steamed Fish with Soy and Ginger
Gently steamed fish with soy, ginger and spring onions
Hong Shao Rou (Red-Braised Pork Belly)
Red-braised pork belly simmered until tender and glossy
Congee (Rice Porridge with Ginger and Spring Onion)
Creamy jasmine rice congee with ginger and spring onion
Xiao Long Bao (Chinese Soup Dumplings)
Steamed soup dumplings with pork filling and hot broth
You might also like
Tomato and Basil Tart
Shortcrust tart with ricotta, tomatoes and fresh basil
Topfenstrudel (Quark Strudel with Vanilla and Lemon Zest)
Crisp pastry strudel filled with vanilla quark, lemon and sultanas
Baked Brie in Puff Pastry with Cranberry and Pecans
Baked Brie in puff pastry with cranberry sauce and pecans
Stamppot Boerenkool met Rookworst (Dutch Kale and Potato Mash)
Potato and kale mash topped with smoked sausage
Quick Poke Bowl
Quick tuna poke bowl with rice, avocado and cucumber.
Air Fryer High Protein Chicken
High protein air-fried yoghurt-marinated chicken with cucumber salad.
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen 8-Inch Chef Knife
- AUS-10 steel
- Balanced design
- Less traditional feel
Titanium & PP Double-Sided Cutting Board
- Separate surfaces for meat and produce
- Resists odors and stains
- Harder on knife edges than wood or plastic
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
OXO Good Grips 2-Piece Cutting Board Set
- Two useful sizes with reversible cutting surfaces
- Dishwasher safe and easy to clean
- Plastic surfaces will show knife marks over time
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
