Simple Poached Chicken with Dipping Sauce

Ingredients

• chicken thighs or breast — 500 g (bone-in thighs work best)
• ginger — 6 slices + 1 tbsp finely minced
• scallions — 3 stalks (2 whole + 1 tbsp minced)
• salt — 1 tsp for poaching + 1/2 tsp for sauce
• sesame oil — 2 tbsp
• soy sauce — 1 tbsp (optional)

Steps (beginner-friendly)

1. Fill a pot with enough water to cover the chicken and add 1 tsp salt, the ginger slices, and 2 whole scallions. Bring to a gentle simmer — small bubbles, NOT a rolling boil.
2. Lower the chicken into the water, cover, and poach at the gentlest simmer for 15-18 minutes (breast: 15, bone-in thighs: 18).
3. Doneness check: pierce the thickest part — juices should run completely clear, and the meat near the bone should have no pink.
4. Transfer the chicken to a bowl of ice water for 2 minutes; this tightens the skin and keeps the meat juicy.
5. Meanwhile make the dipping sauce: mix minced ginger, minced scallion, and 1/2 tsp salt in a small bowl. Heat 2 tbsp sesame oil until it just starts to smoke, pour it over the ginger-scallion (it should sizzle), and stir.
6. Pat the chicken dry and slice or shred it into pieces.
7. Serve with the dipping sauce (and 1 tbsp soy sauce on the side if you like) plus rice.