Shredded Poached Chicken with Spring Onion Sauce
This Shredded Poached Chicken with Spring Onion Sauce is a light yet flavour-packed dish that's perfect for warmer days. Tender chicken is tossed with a fragrant spring onion and garlic sauce, creating a refreshing, appetising meal that pairs beautifully with a bowl of steamed rice.
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
