White Chicken with Ginger Green Onion Dipping Sauce White Chicken with Ginger Green Onion Dipping Sauce

Author: Canadian Living

The key to this chicken's succulence is in the poaching. Offer all three dipping sauces for a delicious variety.

  • Portion size 10 servings


  • 1/4 cup sliced gingerroot
  • 4 green onions white parts only, cut_into 1-inch lengths
  • 1 bay leaf
  • 1 coriander
  • 1 chicken 3 lb (1.5 kg)
Ginger green onion Dipping Sauce:
  • 1 green onion finely chopped
  • 2 tablespoons minced gingerroot
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil


In Dutch oven, bring 14 cups (3.5 L) water, ginger, green onions and bay leaf to boil. Remove leaves from coriander stems; add stems to water. Reserve leaves for another use.

Pat chicken dry. Add chicken to Dutch oven and return to boil; reduce heat to low and simmer for 10 minutes. Cover and cook in 325°F (160°C) oven until thermometer inserted in thigh registers 180°F (85°C), about 1 hour.

Transfer chicken to plate; let cool for 30 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.) Transfer to cutting board. Remove chicken from bones; cut into bite-size pieces.

Ginger Green Onion Dipping Sauce: In small bowl, stir together green onion, ginger and salt. In small saucepan, heat oil; pour over onion mixture. Serve with chicken.

Nutritional facts <b>Per serving:</b> about

  • Sodium 271 mg
  • Protein 13 g
  • Calories 149.0
  • Total fat 10 g
  • Cholesterol 48 mg
  • Saturated fat 2 g
  • Total carbohydrate trace


  • Iron 4.0
  • Folate 2.0
  • Calcium 1.0
  • Vitamin A 2.0
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White Chicken with Ginger Green Onion Dipping Sauce