Hainanese poached chicken with ginger-scallion oil
The only chicken here that is never browned — it poaches below a simmer and finishes in ice water, which sets the skin into something closer to jelly than crackling, and the ginger-scallion oil is the whole point of the dish.
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Ingredients
For the whole dish · serves 6
- Whole chicken3¼ lb
- Scallions4 oz
- Fresh ginger2½ oz
- Peanut oil2½ fl oz
- Cucumber8½ oz
- Light soy sauce2 tbsp
- Toasted sesame oil1 tbsp
- Garlic clovestwo, crushed, for the poaching water
- Sea salta generous handful for the water
Served with
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+4g net · 135 kcal · 20 min · together 6g net, 575 kcal
Method
6 steps · 90 minutes
- Salt the bird inside and out, sit it in a pot that just holds it, and cover with cold water by an inch.
- Bring it to the barest tremble with the ginger trimmings and garlic, then hold it there 40 minutes. It must never boil — boiling shreds the breast and clouds the broth.
- Lift it straight into ice water for 10 minutes. This is what tightens the skin, and skipping it leaves it slack and greasy.
- Chop the scallions and ginger as fine as you can, with plenty of salt, and put them in a heatproof bowl.
- Heat the peanut oil until it shimmers and pour it over — it should hiss hard. Stir in the sesame oil off the heat.
- Carve into thick pieces, serve at room temperature with the cucumber, the oil, and a little soy. The poaching broth is a free second meal.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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