Cold Ginger Chicken Recipe

1. Prepare poaching liquid

Place water in a large pot and add sliced ginger, smashed garlic, white parts of green onions, salt, and sugar. Bring to a gentle simmer over medium heat.

2. Poach the chicken

Add the chicken to the barely simmering liquid. Adjust heat to maintain a gentle simmer (small bubbles). Poach for 20–25 minutes for thighs or 30–35 minutes for a whole small chicken, until an instant-read thermometer inserted into the thickest part reads 75°C (165°F).

3. Cool in broth

Turn off the heat and let the chicken sit in the hot poaching liquid for 15 minutes to finish cooking and to remain moist. Then transfer the chicken (with tongs) to an ice bath (large bowl with cold water and ice) to stop cooking and chill completely, about 10–15 minutes. Reserve and chill 120–180 ml of the poaching liquid to use if you want to thin the dressing.

4. Shred and chill

Remove skin if you prefer less fat. Shred or slice the cooled chicken into bite-sized pieces and place in the refrigerator to keep cold while you prepare the dressing.

5. Prepare aromatics

Peel and finely grate 40 g fresh ginger. Mince the garlic clove. Place both in a medium mixing bowl.

6. Combine liquids and seasonings

Add light soy sauce, rice vinegar, sesame oil, granulated sugar, and 1/2 tsp salt to the bowl with ginger and garlic. Whisk to dissolve the sugar and salt.

7. Temper and emulsify

Warm the neutral oil until hot but not smoking (about 70–80°C) or heat briefly in a small saucepan. Slowly pour the hot oil over the ginger-garlic mixture while whisking continuously; this mellows the raw bite and perfumes the dressing. If the dressing is too thick, whisk in 1–2 tbsp reserved chilled poaching liquid until you reach a pourable consistency. Taste and adjust seasoning with additional salt, sugar, or vinegar as needed. If you like heat, stir in chili flakes.

8. Chill dressing

Let the dressing cool to room temperature, then refrigerate for at least 15 minutes so flavors meld and the dressing is completely cold when served.

9. Arrange a bed of thinly sliced cucumber on a serving platter or divide among plates.

10. Place the chilled shredded chicken on top of the cucumber.

11. Drizzle the cold ginger dressing evenly over the chicken (use all or part depending on preference). Toss gently so chicken is coated.

12. Garnish with sliced green onion greens, cilantro (if using), and toasted sesame seeds. Serve immediately while the chicken and dressing are cold.

13. Leftovers: store chicken and dressing separately in airtight containers in the refrigerator for up to 3 days. Re-toss chilled chicken with dressing before serving.