Begin by filling a large pot with enough water to cover the quartered chicken by about two finger joints. Bring the water to a rolling boil over medium-high heat. Carefully add the chicken pieces to the pot and boil for precisely 5 minutes. After boiling, turn off the heat, cover the pot with a lid, and let the chicken poach for 40 minutes.

After the poaching time, check the doneness of your Ginger Scallion Poached Chicken. Insert a fork into the chicken thigh, and if the juices run clear with no trace of pink, it’s perfectly cooked. If you find any traces of pink, cover it and allow it to rest a little longer while you prepare the sauce.

In a mixing bowl, combine the grated ginger, finely chopped white parts of the spring onions, and a pinch of salt. In a small saucepan, heat a neutral oil over medium heat until it just begins to smoke slightly. Carefully pour this hot oil over the ginger-scallion mixture, allowing it to sizzle and meld together, creating a fragrant sauce.

Once your poached chicken has rested and cooled slightly, chop it into bite-sized pieces. In a mixing bowl, gently combine the chicken pieces with the freshly made ginger scallion sauce. Toss everything together until the chicken is well-coated in that vibrant sauce; the aromatic flavors will infuse beautifully.

To add a fresh touch, sprinkle the reserved green parts of the spring onions over the chicken for garnish. Serve your Ginger Scallion Poached Chicken warm, either on its own or alongside fluffy jasmine rice or steamed vegetables.