I have another fantastic recipe to share with you that my family has requested repeats of. This Cantonese poached chicken with ginger scallion sauce and Sichuan chili oil is simple, yet so complex and flavorful.
This dish features tender, silky poached chicken in the classic Cantonese style — gently cooked to preserve its natural flavor and delicate texture. It is poached with ginger, scallions and Shaoxing wine to subtly flavor the meat. It’s served with a fragrant ginger-scallion sauce that adds brightness and depth, while a drizzle of fiery Sichuan chili oil brings a bold, spicy kick. The combination of clean, comforting flavors and spicy aromatics makes this a beautifully balanced dish that’s both soothing and exciting on the palate. Perfect over rice, it’s a celebration of simplicity and bold seasoning in one bite.
Poaching the chicken in this way results in the most tender chicken. It is never dry and anything but boring with these two aromatic sauces. You will definitely want to add this dish to your repeats list too. If you want to make the Sichuan chili oil, you will need Sichuan pepper flakes and Sichuan peppercorns. Check out some of my many other Asian dishes too!
Cantonese Poached Chicken with Ginger Scallion Sauce and Sichuan Chili Oil
Ingredients
For the chicken:
- 1-2 whole chickens cavity contents removed – I used 2 for my family of 5 who eat a lot
- 1 4 inch piece fresh ginger scrubbed and cut into a few slices
- 2 scallions
- 1 tbsp sesame oil
- 2 tbsp Shaoxing rice wine optional
For the ginger scallion sauce:
- 1/4 cup canola oil
- 6 scallions sliced
- 1 6 inch piece fresh ginger peeled and minced
- 2 tbsp sesame oil
- 1/4 cup soy sauce
For the Sichuan chili oil:
- 1/2 cup canola oil
- 1/4 cup Sichuan red chili pepper
- 2 tbsp Sichuan peppercorns
- salt to taste
For serving:
- hot white rice
- cucumbers
- ground Sichuan chili pepper optional
Instructions
For the chili oil:
- Heat the oil and the pepper and peppercorns over medium heat until it is fragrant. Let sit until cool then strain through a fine mesh strainer.
For the ginger scallion sauce:
- Heat the canola oil in a small sauce pan. Add the ginger and scallions and cook, stirring for about 30 seconds. Remove from heat and add the sesame oil and soy sauce.
For the chicken:
- Place the whole chicken(s) in a large stock pot with the sesame oil, scallions, ginger, Shoaxing wine, and water to cover. Heat just to a bare simmer, then coo for 1.5 hours (more if needed), until the chicken is tender and joints easily separate. Transfer the chicken to an ice bath to cool and preserve the juiciness.
- Shred the meat into large chunks and serve over rice with cucumbers and topped with the 2 sauces.