20-Min Poached Chicken with Ginger Oil
Silky poached chicken breast with fragrant ginger-scallion oil—the easiest take on Chinese white-cut chicken that tastes restaurant-quality. Serve with rice and greens.
- Total time
- 20 min
- Servings
- 2
- Calories
- 284
- Protein
- 38g
Ingredients
- 2 pieces (~1 lb total) boneless, skinless chicken breasts
- 2 tbsp, minced fresh ginger, peeled
- 3 pieces scallions, chopped
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 4 cups water
Instructions
- 1
Bring water to a gentle boil in a large pot. Season with 1 tbsp salt.
- 2
Slide chicken into the pot. Reduce heat to low so the surface barely simmers.
- 3
Cover and poach until the thickest part reads 165°F on an instant-read thermometer, about 12–14 minutes.
- 4
Meanwhile, combine minced ginger, scallions, soy sauce, and sesame oil in a small bowl.
- 5
Transfer chicken to a cutting board and slice against the grain into 1/2-inch strips.
- 6
Arrange chicken on a plate and drizzle with the ginger-scallion oil. Serve immediately.
Tools you’ll need
- large pot with lid
- instant-read thermometer
- cutting board
- knife
- small bowl
- spoon
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