Mid-Center Poached Chicken with Ginger and Scallion Sauce

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy poached chicken cooked gently to retain moisture, served with a vibrant ginger scallion sauce that highlights the chicken’s natural flavor. This Middle Eastern recipe, ready in about 60 minutes, pairs whole chicken, water, fresh ginger, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 50 min Serves 4 Chinese cuisine 300 cal/serving

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Ingredients

3 lbs whole chicken
8 cups water
3 slices fresh ginger, sliced
4 stalks scallions, white and green parts separated and sliced thin
3 tbsp vegetable oil
1 tbsp salt
2 tbsp soy sauce

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Instructions

Step 1: In a large pot, combine 8 cups water, 3 slices fresh ginger, and 1 tbsp salt. Bring to a gentle simmer over medium heat.
Step 2: Add 3 lbs whole chicken breast side down, reduce heat to low, cover partially, and poach gently for 40 minutes until the internal temperature reaches 165°F (74°C).
Step 3: While the chicken cooks, combine the white parts of 4 thinly sliced scallions and 3 tbsp vegetable oil in a small pan. Heat over medium until the scallions soften and the oil is fragrant, about 2 minutes, then remove from heat and stir in 2 tbsp soy sauce and the green parts of the scallions.
Step 4: Remove the chicken from the broth, let rest for 10 minutes, then carve into pieces and spoon the ginger scallion sauce over the top before serving.