I’ve been eating a lot more chicken recently because it’s a great source of protein, but I don’t want to keep making the same chicken dishes over and over again. So I’ve been experimenting with different recipes, and this Shredded Poached Chicken with Spring Onion Sauce has quickly become one of my favourites.
It’s incredibly easy to make. The most time-consuming part is simply poaching the chicken, while the spring onion sauce comes together in just a few minutes. The result is tender, juicy chicken coated in a fragrant, savoury sauce that’s light, refreshing, and perfect for warmer days. I especially love serving it slightly chilled with a bowl of steamed rice.
Why You’ll Love This Recipe
- Easy to make : The chicken gently poaches while the spring onion sauce comes together in just a few minutes.
- Light yet flavour-packed : Fresh spring onion, garlic, and hot oil create a simple but incredibly aromatic sauce.
- Perfect for warm weather : Delicious served warm, at room temperature, or slightly chilled.
- High in protein : A healthy and satisfying meal that pairs perfectly with steamed rice.
Tips for Making This Recipe
- Let the Chicken Rest in the Hot Broth : One of the secrets to juicy, tender chicken is not overcooking it. After simmering the chicken for 10 minutes, turn off the heat and let it rest in the hot broth for another 15 minutes. The residual heat gently finishes cooking the chicken while keeping it moist and tender.
- Use the Reserved Chicken Broth : Don’t throw away the poaching liquid! Adding a few tablespoons of the reserved chicken broth to the sauce gives it extra flavour and ties everything together beautifully. You can also use the remaining broth to cook rice for an extra boost of flavour.
- Pour the Hot Oil Over the Aromatics : Make sure the oil is hot enough before pouring it over the spring onion and garlic. The sizzling oil releases their aroma instantly, creating the fragrant base of the sauce.
Final Thoughts
This Shredded Poached Chicken with Spring Onion Sauce is one of those simple recipes that proves you don’t need lots of ingredients to create something incredibly delicious. The chicken is tender, the spring onion sauce is fragrant and savoury, and together they make a light yet satisfying meal.
Shredded Poached Chicken with Spring Onion Sauce
Ingredients
- 2 chicken thighs and 2 chicken drumsticks about 540g
- 1 tbsp cooking wine or sake
- 20 g spring onion stems, cut into sections
- 10 g ginger, sliced
FOR THE SAUCE
- 2 tbsp finely chopped spring onion
- 1 tbsp finely chopped garlic
- 2–3 tbsp vegetable oil
- 1–2 tbsp 1–2 tbsp soy sauce
- ½ tsp sugar
- ½ tsp seasoning powder or MSG
- 3½ reservedchicken cooking broth about 50ml
Instructions
- Cook the Chicken : Bring a pot of water to the boil. Add the spring onion stems and ginger slices. Carefully add the chicken, then pour in the cooking wine. Return to a gentle boil, reduce the heat to medium, and cook for 10 minutes. Turn off the heat, cover with a lid, and leave the chicken to rest in the hot broth for 15 minutes.
- Check and Cool : Check the chicken is cooked through by piercing the thickest part with a chopstick or skewer. The juices should run clear. Remove the chicken from the broth and leave to cool slightly. Reserve the cooking broth for the sauce.
- Make the Sauce : Place the chopped spring onion and garlic in a heatproof bowl. Heat the vegetable oil until shimmering,then carefully pour it over the aromatics. Add the soy sauce, sugar, seasoning powder, and a few spoons of the reserved chicken broth. Mix well and adjust to taste.
- Shred and Serve : Once cool enough to handle, tear the chicken into long, thin strips. Pour the prepared sauce over the chicken and toss gently until evenly coated. Enjoy!
Notes
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