A Chinese-style poached chicken dish finished with a fragrant scallion oil sauce. The technique produces tender, delicate chicken that's served chilled or at room temperature, making it ideal for warm weather or as part of a larger spread.

Ingredients

Chicken:

• 4 scallions
• 1 whole chicken (1kg)
• 3 slices fresh ginger
• 2 tbsp shaoxing wine
• ½ tsp sesame oil, for brushing

Scallion Oil Sauce:

• 6 scallions
• 2 tsp minced fresh ginger
• 2 tsp kosher salt
• 3 tbsp grapeseed oil (or neutral oil)
• 1 cup (240ml) chicken stock

Steps

1. Separate white and green parts of 2 scallions. Set dark parts aside. Julienne the white and pale green parts, soak them in cold water until ready to use.
2. Bring a large pot of water or stock to a boil.
3. Add the chicken, remaining 2 scallions and the green parts of the others, the ginger and the shaoxing wine. Cover and reduce to medium heat. Cook for 8–12 minutes depending on the size of the bird.
4. Prepare a large bowl with ice and water. Once the chicken is done, place it in the ice water. Reserve 250ml of the poaching stock for the scallion sauce.
5. Let the chicken sit in the ice water for 15 minutes. Remove, drain, and pat dry.
6. Brush the chicken all over with sesame oil. Cool, then slice. Serve with Scallion Oil Sauce and julienned scallions.
7. Slice the white parts of the scallions into 1-inch (2.5cm) segments on a diagonal. Combine with the minced ginger and salt in a small heatproof bowl.
8. Heat the cooking oil in a small saucepan over low heat. Add the white and green scallions and cook until golden, 10–15 minutes.
9. Add the reserved chicken stock to the saucepan and bring to a boil for 30 seconds. Pour over the scallion and ginger mixture. Cool slightly before pouring over the sliced chicken.

Notes

• The chicken is intentionally served at room temperature or chilled — don't worry about serving it hot.
• Reserve your poaching stock before removing the chicken — it's easy to forget.
• Soaking the julienned scallions in cold water keeps them crisp and mellows their sharpness.
• Cook time varies by bird size — use 8 minutes for a smaller chicken, up to 12 for a larger one.