Poached Ginger Chicken
20 MINS PREP | 30 MINS COOK | 4 SERVINGS
INGREDIENTS
1 pound boneless skinless chicken thighs
4 inches fresh ginger, sliced into pieces
2 green onions (scallions)
3 Tablespoons vegetable oil or avocado oil
3 green onions (scallions), chopped with white and green parts separated
3 Tablespoons low sodium soy sauce
1/2 teaspoon granulated sugar
1/2 cup water (the water you cooked chicken in)
2 Tablespoons fresh ginger, minced
DIRECTIONS
In a medium-large pot, bring about 6 cups of water to boil with the slices of ginger and 2 scallions.
Lower the chicken into the pot and bring back up to a boil.
Once boiling, immediately reduce heat to low and cover to simmer for 10 minutes. You don’t want the water to be boiling, just gentle bubbles.
After 10 minutes, turn off the heat and continue cooking in the liquid for another 15 minutes. Keep the lid on.
Remove chicken from the pot and place in an ice bath for 3-5 minutes to allow it to cool.
Meanwhile, start heating up a small frying pan over medium heat to make the sauce.
Once chicken is cooled, shred and put on a plate or bowl.
Add the 3 Tablespoons of oil to your frying pan and add the white part of the sliced scallions. Cook until lightly golden and place them on top of the chicken.
Next, add in the remaining ingredients (water from the pot you used to cook chicken, shoyu, sugar, ginger, and sliced green onions).
Bring to boil and pour over the shredded chicken.
NUTRITION INFORMATION PER SERVING
Protein 24g
Total Fat 15g
Carbs 4.1g
Calories 251kcal
Fiber 0.74g
Sodium 496mg
Saturated Fat 2.12g
Fruits 0 servings
Vegetables 0.19 servings
Added Sugar 0.52g