Salted poached chicken with Ginger garlic sauce

Salted chicken with garlic ginger sauce

Chinese salted chicken with a garlic ginger sauce is a simple good meal for any day of the week. However, I recommend bringing the chicken with a dry salt rub overnight before poaching it in a pot of water. I personally made it because I had a bad cold and wanted some excuse to eat garlic and ginger with some salted chicken. This can be eaten hot or cold with some cooked warm rice or by itself without any carbs.  I love it both ways. You can do this whole chicken or which chicken quarters or any part of the chicken really. However, I strongly recommend either the entire whole chicken or just dark meat because dark meat is moister than chicken breast. It is a brined chicken that you have to give time for it gets salty. Once you learn to make it you will crave it over and over because it’s a pure and simple dish.

Ingredients brining the chicken pieces of choice

1 pack of drum sticks or chicken quarters

1/2 cup of granulated salt or kosher salt

1 Tablespoon of turmeric ( optional)

2 green onion stalks ( washed and cut in halves)

2 large slices of ginger

Ginger Garlic Sauce

2 small pieces of ginger, peel and minced

4 garlic cloves peel and mince finely

3 stalks of green onions washed and minced

3 tablespoons of grapeseed oil

1 /2 teaspoon of salt and white pepper powder



First brine the chicken pieces in dry- rub of a 1/2 cup of salt. Place into a bowl and let it sit over-night.

  • Next Day, take a big stock-pot and fill it with water about a little over halfway. Place the stock-pot on the stove turn the heat onto medium-high heat allow to come to a boil. Then add to the water 1 Tablespoon of turmeric powder.
  • Once the water is a good hot boil, gently add in the salted brined chicken pieces, to it two stalks of green onions cut in halves.
  • Poach the chicken in the boiling water for about 20-25 minutes, with a lid on top. Go back to check the chicken in about 20 minutes taking a piece of chicken out to check for the internal temperature of is  165° Fahrenheit.
  • Once cooked take the pieces out onto a plate or big serving bowl and allow it to cool down.
  • In meanwhile it’s time to make the ginger garlic sauce.
  • peel and mince the two small pieces of ginger
  • peel and mince the garlic cloves finely
  • wash and mince the green onions
  • Place all three of these ingredients into one bowl and add to it grapeseed oil, or whatever cooking oil you have around.
  • Add 1/2 teaspoon of salt and white pepper powder. Serve it up with some warm white rice or eat it just as it is.
  • Optional you can steam up some Chinese or Vietnamese sausage to have it on the side with the salted poached chicken and rice. It’s all a good combination of salty and sweet flavors.
salted chicken with Vietnamese sausage