This poached chicken with chili ginger scallion sauce is a flavorful twist on a comforting classic. Using chicken legs instead of chicken breast keeps the meat extra juicy, while the rice cooker takes care of the cooking process with almost no effort. After poaching, the chicken is plunged into an ice bath, locking in moisture and giving the skin a smooth, tender texture. The sauce is where all the magic happens: fresh ginger and scallions meet hot oil, soy sauce, and chili for a punchy flavor that lifts the mild chicken perfectly. It’s an easy dish that feels special, and it pairs beautifully with steamed rice and vegetables. Simple to make, bold in flavor, and guaranteed to become a favorite for weeknight dinners or casual gatherings.
✅Frequently Asked Questions about this recipe:
Why do I ice the chicken after poaching?
Plunging the chicken into an ice bath stops the cooking process, tightens the skin, and keeps the meat juicy. It also makes slicing easier.
How spicy is this dish?
The heat level depends on the chili oil and fresh chili you add. You can use less chili oil for mild flavor or add extra fresh chili for more kick.
Can I make the sauce ahead of time?
Yes, the ginger scallion sauce can be made up to 2 days in advance. Store it in the fridge and bring it to room temperature before serving.
How should I serve this chicken?
It’s best served warm with rice, noodles, or steamed greens. The sauce doubles as a flavorful dip or drizzle.
This poached chicken with ginger scallion sauce is a dish that balances comfort and bold flavor. Chicken legs are gently poached in a rice cooker until tender, then shocked in ice water for a silky finish. While the chicken rests, the sauce comes together: hot oil poured over fresh ginger, scallions, and chili creates a fragrant base, while soy sauce adds depth and umami. Every bite combines juicy chicken with a spicy, savory kick, making this recipe perfect for those who love big flavor with minimal effort. The rice cooker method ensures consistency and simplicity, making it ideal for both new cooks and seasoned home chefs.
Salt chicken well & place chicken leg, sliced ginger, scallions, and fresh chili in a bowl. Fill rice cooker with 1 cup of water and place the bowl on a steaming rack.
Heat neutral oil in a small pan until hot and pour over finely chopped ginger, scallions, and garlic
Slice chicken and arrange on a plate. Spoon ginger scallion chili sauce over chicken
Serve warm with rice or vegetables
