Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 whole chicken (3.5 to 4 lb)
- 2 tbsp kosher salt, divided
- 4 qt water
- 2 oz fresh ginger (1/2 cup sliced) + 2 tbsp very finely minced, divided
- 6 scallions (4 whites for poach; 1 cup finely minced greens for oil; 2 tbsp thinly sliced for dip)
- 6 garlic cloves (poach) + 1 small clove, minced (oil)
- 1 tsp white peppercorns
- 2 cups jasmine rice
- 1/2 cup neutral oil (canola or peanut)
- 3 tbsp light soy sauce
- 1 tbsp rice vinegar + 1 tsp (divided)
- 1.5 tsp sugar (divided)
- 1 tsp toasted sesame oil (optional)
- 1 to 2 fresh chiles (Thai or Fresno), thinly sliced
- 1 small cucumber, cilantro, and lime wedges (serve)
Do This
- 1. Rub chicken with 1 tbsp salt. In a large pot bring 4 qt water, sliced ginger, scallion whites, garlic, peppercorns, and remaining 1 tbsp salt to a boil.
- 2. Lower chicken breast-side down; simmer gently 10 minutes. Flip; simmer 5 minutes. Cover, turn off heat, and steep 25 minutes until thigh reads 160 to 165°F.
- 3. Transfer to an ice bath 10 minutes; pat dry and chill 20 minutes.
- 4. Rinse 2 cups rice; cook with 2 1/4 cups hot poaching broth and a pinch of salt (rice cooker or stovetop).
- 5. For ginger-scallion oil: combine 1 cup minced scallions, 2 tbsp minced ginger, 1 small minced garlic clove, 1 tsp salt, 1/2 tsp sugar, 1/4 tsp white pepper. Heat 1/2 cup oil until shimmering; pour over and stir. Add 1 tsp rice vinegar.
- 6. For soy-chili dip: mix 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp water, 1 tsp sugar, 1 tsp sesame oil (optional), chiles, and 2 tbsp sliced scallions.
- 7. Chop chicken bone-in into 1.5 to 2 inch pieces; arrange over cucumber. Spoon 6 to 8 tbsp ginger-scallion oil over top. Serve with rice and dipping sauce.
Why You’ll Love This Recipe
- Classic island-style comfort: tender, chilled poached chicken with a bright, zippy ginger-scallion oil.
- Make-ahead friendly: the chicken is designed to be cooled and served cold or room temp.
- Super satisfying yet light: clean flavors with a fragrant poaching broth and fluffy rice.
- Restaurant-quality method at home with clear temperatures, times, and easy sauces.
Grocery List
- Produce: Fresh ginger, scallions (green onions), garlic, fresh chiles (Thai bird or Fresno), cucumber, cilantro, limes.
- Dairy: None.
- Pantry: Whole chicken (3.5 to 4 lb), jasmine rice, kosher salt, white peppercorns, neutral oil (canola or peanut), light soy sauce, rice vinegar, sugar, toasted sesame oil (optional).
Full Ingredients
Chicken and Poaching Aromatics
- 1 whole chicken (3.5 to 4 lb)
- 2 tbsp kosher salt, divided (1 tbsp for rubbing, 1 tbsp for broth)
- 4 qt water
- 2 oz fresh ginger, unpeeled, sliced into 1/4 inch coins (about 1/2 cup)
- 4 scallions, whites only (reserve greens for sauces)
- 6 garlic cloves, lightly smashed
- 1 tsp white peppercorns
- Optional: 2 tbsp Shaoxing wine
Ginger-Scallion Oil
- 1 cup very finely minced scallions (mostly greens; pack firmly)
- 2 tbsp very finely minced fresh ginger
- 1 small garlic clove, very finely minced
- 1/2 cup neutral oil (canola or peanut)
- 1 tsp kosher salt (to taste)
- 1/2 tsp sugar
- 1/4 tsp ground white pepper
- 1 tsp rice vinegar
- Optional: 1/2 tsp toasted sesame oil
Soy-Chili Dipping Sauce
- 3 tbsp light soy sauce
- 1 tbsp rice vinegar
- 1 tbsp water
- 1 tsp sugar
- 1 tsp toasted sesame oil (optional)
- 1 to 2 fresh chiles (Thai bird or Fresno), thinly sliced
- 2 tbsp thinly sliced scallion greens
- Optional: 1 tsp very finely grated ginger
Rice and Serving
- 2 cups jasmine rice, rinsed until water runs mostly clear
- 2 1/4 cups hot poaching broth (or water)
- Pinch kosher salt
- 1 tsp neutral oil or 1 tbsp skimmed chicken fat (optional)
- 1 small English cucumber, thinly sliced
- Cilantro sprigs and lime wedges, for serving
Step-by-Step Instructions
Step 1: Season the chicken
Pat the chicken dry. Rub 1 tablespoon kosher salt all over the skin and inside the cavity. Let sit at room temperature for 20 to 30 minutes while you prepare the poaching broth. This light dry-brine seasons the meat and helps the skin tighten during chilling.
Step 2: Build a fragrant poaching broth
In a large, deep pot (at least 8 quarts), combine 4 quarts water, sliced ginger, scallion whites, smashed garlic, white peppercorns, and the remaining 1 tablespoon kosher salt (add Shaoxing wine if using). Bring to a rolling boil over high heat, then reduce to a steady simmer.
Step 3: Poach gently and steep to finish
Lower the chicken breast-side down into the simmering liquid. Adjust heat to maintain a very gentle simmer (about 185°F; small bubbles). Simmer uncovered for 10 minutes. Carefully flip the chicken, simmer 5 more minutes, then turn off the heat, cover, and let the chicken steep in the hot broth for 25 minutes.
Check doneness: the thickest part of the thigh should register 160 to 165°F. If needed, return to a gentle simmer for 5 minutes and recheck.
Step 4: Shock and chill for clean slicing
Transfer the chicken to an ice bath for 10 minutes to stop cooking and firm the skin. Pat very dry. Place on a rack set over a tray and refrigerate, uncovered, for 20 minutes to chill and tighten further. Strain and reserve the hot broth for rice and future soups.
Step 5: Cook rice with savory broth
Rinse the jasmine rice until water runs mostly clear. Combine 2 cups rice with 2 1/4 cups hot poaching broth, a pinch of salt, and 1 teaspoon neutral oil (or 1 tablespoon skimmed chicken fat) in a rice cooker or covered saucepan. Cook until tender and fluffy (rice cooker default or 15 minutes covered on low heat; rest 10 minutes).
Step 6: Make the ginger-scallion oil
In a heatproof bowl, combine 1 cup very finely minced scallions, 2 tablespoons minced ginger, 1 small minced garlic clove, 1 teaspoon kosher salt, 1/2 teaspoon sugar, and 1/4 teaspoon white pepper. Heat 1/2 cup neutral oil in a small saucepan over medium-high until shimmering and just beginning to smoke (365 to 380°F), about 2 to 3 minutes. Carefully pour the hot oil over the aromatics; it should sizzle vigorously. Stir, then add 1 teaspoon rice vinegar (and sesame oil, if using). Taste and adjust salt.
Step 7: Stir together the soy-chili dipping sauce
In a small bowl, mix soy sauce, rice vinegar, water, sugar, and sesame oil (if using) until the sugar dissolves. Stir in the sliced chiles and scallions. Add the optional grated ginger for extra warmth.
Step 8: Chop bone-in and plate
Place the chilled chicken on a sturdy cutting board. Using a heavy cleaver, remove the head and wing tips (if present). Separate legs and thighs, then wings and breast. Chop each piece crosswise through the bone into 1.5 to 2 inch pieces. Arrange over a bed of sliced cucumber on a platter. Spoon 6 to 8 tablespoons of the ginger-scallion oil over the chicken so it glistens. Garnish with cilantro and lime wedges. Serve with hot rice and the soy-chili sauce on the side.
Pro Tips
- Gentle heat is key: keep the poach at a bare simmer and let carryover heat finish for silky, tender meat.
- Ice bath and brief fridge time are non-negotiable for clean bone-in chopping and that classic cool bite.
- Finely mince the ginger and scallions; smaller pieces release more flavor and sit beautifully on the chicken.
- Use a cleaver for chopping through bone. Press straight down in confident, single motions to avoid splintering.
- Save the broth: it’s liquid gold for rice, soup, or next-day congee. Strain and refrigerate or freeze.
Variations
- Boneless thigh version: Poach 8 bone-in skin-on thighs 15 minutes at a bare simmer; steep 10 minutes; chill, then slice and sauce.
- Hainanese-style rice: Before adding broth, sauté 2 tsp minced garlic and 1 tsp minced ginger in 1 tbsp chicken fat; add rice, toss 1 minute, then cook with broth.
- Extra-spicy: Stir 1 tsp chili crisp or minced fresh chili into the ginger-scallion oil and add a squeeze of lime for brightness.
Storage & Make-Ahead
Poached chicken keeps well, covered, in the refrigerator for up to 3 days. For best texture, chop just before serving. Ginger-scallion oil can be made 3 to 5 days ahead; refrigerate and bring to room temp before using. Soy-chili sauce keeps 3 days refrigerated. Cooked rice stores up to 4 days in an airtight container; reheat with a sprinkle of water. The strained poaching broth will keep 5 days in the fridge or up to 3 months in the freezer.
Nutrition (per serving)
Approximate for 1/4 chicken (about 6 oz cooked meat with skin), 1 cup cooked jasmine rice, 2 tbsp ginger-scallion oil, and 1 tbsp soy-chili sauce: 870 calories; 42 g protein; 44 g carbohydrates; 54 g fat; 1 g fiber; 1180 mg sodium.
