top of page

Poached Chicken Thigh with Spring Onion Dipping Sauce

We picked up this recipe at a cooking class in Beijing many moons ago, it's so easy to make and absolutely delicious. We know you'll be making it over and over again.


Ingredients (serves 2)

  • 4 chicken thighs (skin on)

  • 5 half cm thick slices ginger

  • 2 spring onions

  • 1 tsp salt

  • Rice (if you want)

Sauce

  • 4 tbsp light soy sauce

  • 4 tbsp water

  • 2 spring onion finely chopped

  • 1 tbsp finely chopped ginger

  • 1 tbsp Hunan Salted Chillies

  • 2 tbsp vegetable oil


Method

  1. Trim 2 spring onions and cut into halves, cut 5 slices of ginger around 1/2cm thick and and to a pan of water, then bring to the boil.

  2. Add chicken thighs skin side down and simmer for 10 minutes, switch off the heat then turn the chicken thighs and let sit in the water for a further 10 minutes with the lid on.

  3. Finely chop 2 spring onions and mince 1 tbsp of ginger then set aside. Mix the soy sauce and water in a bowl and steam for 8 minutes, if you don't have a steamer, place in a pan of shallow boiling water with the lid on.

  4. Add the minced ginger and chopped spring onion to a heat proof bowl and mix, heat the vegetable oil in a pan until it's smoking, quickly pour the hot oil onto the spring onion and ginger mix, if it doesn't bubble loudly, the oil wasn't hot enough. Mix the steamed soy sauce, spring onion and ginger oil mixture, and Hunan Salted Chillies, this is your dipping sauce.

  5. Remove the poached thighs from the pan of water and pull them with two forks, the skin will easily come away from the meat, discard that. Serve the pulled chicken thigh with the spring onion dipping sauce, I like a bowl of rice with mine too.


Once you've made this recipe, you'll want it again and again!



Recent Posts

See All

Green Beans in Ginger Sauce

In Chinese cooking, Green beans are used in so many different ways, there's much more to this bean than just butter. This dish is unbelievably simple to prepare. Ingredients (serves 2) 200g green bean

Yu Xiang Aubergine on Rice (v)

Yu Xiang sauce is an interesting one, it translates to "fish fragrant sauce", but there are no fish involved. It's a hot, garlicky, and sour sauce found throughout Sichuan cuisine. Ingredients (serves

Dandan Noodles

This is one of our all time favourites, it's spicy, numbing, super juicy. The perfect bowl of noods. Sauce (serves 2) 100ml chicken stock 1/2 tbsp sugar 1-2 tsp Sichuan peppercorn powder 11/2 tbsp Soy

Comments


bottom of page