Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large pot, combine 2 liters of water, 3 star anise pods, 5 thick slices of fresh ginger, 4 green onions cut into 2-inch segments, 0.25 cup of Shaoxing wine, and 1 tablespoon of sea salt, then bring the mixture to a rolling boil.

2. 2

   Reduce the heat to low and carefully add 8 bone-in, skin-on chicken thighs to the simmering liquid, ensuring they are fully submerged.

3. 3

   Gently poach the chicken thighs for 18-20 minutes, maintaining a very low simmer and avoiding a vigorous boil, until the internal temperature reaches 74 degrees Celsius (165 degrees Fahrenheit).

4. 4

   Remove the poached chicken thighs from the liquid and immediately transfer them to an ice bath for 5 minutes to stop the cooking process and ensure tender meat with crispy skin, then drain and set aside.

5. 5

   While the chicken cools, prepare the ginger scallion oil by combining 0.5 cup of finely minced fresh ginger, 0.5 cup of finely minced green onions, 2 tablespoons of light soy sauce, 1 teaspoon of sesame oil, and 0.5 teaspoon of granulated sugar in a heatproof bowl.

6. 6

   Heat 0.25 cup of neutral cooking oil in a small saucepan over medium-high heat until it just begins to smoke, then carefully pour the hot oil over the ginger and scallion mixture, stirring immediately to combine and temper the ingredients.

7. 7

   Once cooled, chop each poached chicken thigh into serving pieces and arrange them on a platter.

8. 8

   Spoon a generous amount of the aromatic ginger scallion oil over the chopped chicken before serving this authentic Chinese lunch dish.