CANTONESE HOME COOKING
Cantonese Ginger Scallion Chicken
姜葱捞鸡
Cantonese ginger scallion chicken combines tender poached chicken with a warm ginger, shallot and scallion dressing. This shredded version of jiang cong lao ji is easy to serve over rice, with the aromatic sauce tossed through just before eating.
By Canto Hearth Editorial
Jump to ingredients & steps ↓
Let’s cook.
Poach the chicken
Bring enough water to cover the chicken to a boil in a saucepan. Add the chicken legs, 2 ginger slices, 1 scallion and the cooking wine. Return to a gentle simmer and cook for about 15–25 minutes, depending on size. Check that the thickest part reaches 74°C / 165°F without touching bone; continue cooking if necessary.
Cool briefly for shredding
Lift the cooked chicken onto a clean plate and let it cool just until safe to handle. For a firmer skin texture, dip briefly in a bowl of fresh potable ice water, then drain thoroughly. Do not leave cooked chicken sitting at room temperature for an extended period.
Warm the aromatic dressing
Put the remaining minced ginger, shallots, garlic, sliced scallions, sesame seeds and oil in a small saucepan. Heat gently, stirring, until fragrant and the sharp raw garlic smell softens. Remove from the heat. Stir in soy sauce and sugar, then taste before adding the optional salt.
Shred and toss
Remove the bones and pull the chicken into bite-size strips using clean utensils. Toss with the dressing until lightly coated. Spoon over warm rice and serve promptly, passing any extra dressing separately.
Small details, better cooking.
- Small Asian shallots are milder in size than large Western shallots; use roughly 100–120 g if yours are large.
- Use a thermometer rather than a chopstick or the color of the juices to check chicken.
- The saucepan method warms the aromatics without pouring very hot oil into a bowl.
Working with what you have
Whole chicken legs
Use bone-in thighs.
Size changes poaching time; keep the same 74°C / 165°F endpoint.
Chinese cooking wine
Omit and add a little extra ginger to the poaching water.
The aroma changes, but the dressing remains the main flavor.
Need a unit conversion? Open kitchen tools. For ingredients, visit the pantry.
Questions from the kitchen
Is ginger scallion chicken served hot or cold?
This version is best warm or at room temperature immediately after tossing. Refrigerate any portion you are saving rather than leaving it on the table.
Can I use leftover chicken?
Yes, use promptly chilled cooked chicken kept at 4°C / 40°F or below. Reheat to 74°C / 165°F if serving hot, then toss with freshly prepared dressing.
Why is the dressing too salty?
Soy sauces vary. Taste the sauce before adding salt; the extra salt is optional in this version.
Next on the table
01Steamed Pork Ribs with Black Beans
Small pork-rib pieces steamed with fermented black beans and garlic. Learn which beans to buy, how to arrange the dish and how to check doneness. Not yet kitchen-tested.
02Cantonese Blanched Lettuce with Garlic Soy Dressing
Cantonese blanched lettuce, or bai zhuo sheng cai, pairs just-wilted leaves with a fragrant garlic and soy dressing. A small amount of black vinegar gives this quick Guangdong vegetable side a rounded flavor without a heavy sauce.
03Cantonese Plum Sauce Duck Legs
Cantonese plum sauce duck legs simmer in a sweet-tart blend of plum sauce, rice vinegar, soy sauce and ginger. Browning the skin first and reducing the braising liquid at the end creates a glossy sauce for this Guangdong-style duck dish.