Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Bring 6 cups of water and 2 cups of chicken broth to a gentle simmer in a large pot with 0.5 teaspoon of salt and half of the 30 grams of sliced fresh ginger.

2. 2

   Carefully add 600 grams of boneless, skinless chicken breasts to the simmering liquid, ensuring they are fully submerged, then turn off the heat and let the chicken poach for 18-20 minutes, or until cooked through, then remove the chicken and let it cool.

3. 3

   While the chicken cools, prepare the ginger-scallion-pomegranate sauce by finely mincing the remaining 15 grams of fresh ginger and 4 stalks of green onions, then combine them in a bowl with 2 tablespoons of Shaoxing wine, 3 tablespoons of light soy sauce, 1 tablespoon of sesame oil, 0.5 teaspoon of salt, and 0.5 teaspoon of white pepper.

4. 4

   Extract 0.25 cup of pomegranate juice from the large pomegranate and remove the seeds from the other half, then add the 0.25 cup of pomegranate juice to the ginger-scallion mixture, along with 1 teaspoon of cornstarch if a slightly thicker sauce is desired.

5. 5

   Slice the cooled poached chicken breasts into uniform 0.5-inch thick pieces or shred them into bite-sized strips.

6. 6

   Arrange the sliced chicken on a serving platter, pour the entire pomegranate ginger-scallion sauce evenly over the chicken, and scatter the fresh pomegranate seeds over the top for garnish before serving.