How to Boil Chicken with Ginger and Scallions for the Best Flavor

Boiled chicken may seem like a simple dish, but with the right techniques, you can turn it into a fragrant, tender, and flavorful centerpiece for any meal. The combination of ginger and scallions not only enhances the aroma but also removes any unpleasant smell from the chicken. Here’s a detailed guide to help you make perfectly cooked, golden, and juicy chicken every time.

Step-by-step instructions

Step 1: Prepare the chicken

Choose a fresh chicken or a properly thawed frozen one. After cleaning and removing any remaining feathers, rinse the chicken thoroughly and let it drain.
Wash the scallions and ginger as well. Finely chop some of the scallions while cutting part of the ginger into thin strips.

Step 2: Season the chicken

Place the chicken in a pot and rub cooking wine evenly over the entire surface to eliminate odors. Stuff a handful of scallion pieces and shredded ginger inside the chicken cavity. Sprinkle the remaining chopped ginger and scallions over the chicken. Let it marinate for about 30 minutes so the flavors can fully penetrate the meat.

Step 3: Blanch the chicken

Boil a pot of water. Once the water reaches a rolling boil, quickly dip the chicken in for about 10 seconds, then remove it. Repeat this blanching process three times.
This technique helps tighten the skin, firm up the meat, and give the chicken a more appealing texture.

Step 4: Simmer the chicken

After the third blanching, leave the chicken in the pot. Add scallions, shredded ginger, a pinch of salt, cooking wine, and a few gardenia fruits to achieve a natural golden color.
Reduce the heat and simmer gently for about 10 minutes. Turn off the heat and let the chicken soak in the hot broth for another 15 minutes. Use a chopstick to pierce the thickest part of the thigh—if no reddish liquid comes out, the chicken is cooked through.

Step 5: Ice-bath for firmer skin

Once the chicken is done, immediately transfer it into a bowl of ice water for about 3 minutes. This sudden temperature change tightens the skin and keeps the meat moist.
Lift the chicken out, drain well, chop into pieces, arrange on a plate, and serve with your preferred dipping sauce.

Tips for the Best Boiled Chicken

Choose the right chicken

Opt for free-range or backyard chicken if possible. Their meat is firmer, tastier, and less likely to become mushy. Avoid chicken with odd smells or unusual coloration.

Season before boiling

Rubbing the chicken with salt and crushed ginger for 15–20 minutes helps remove the raw odor and adds natural fragrance.

Start with cold water

Place the chicken in a pot, cover with cold water, then start heating. Beginning with cold water helps the chicken cook evenly from the inside out, preventing the skin from tearing.

Do not fully cover the pot

Once the water begins to boil, reduce to low heat and let it simmer gently. Avoid covering the pot tightly; letting steam escape prevents the meat from becoming tough.

Enhance the aroma

Add a few slices of ginger, shallots, and a pinch of salt to the boiling water. These simple ingredients elevate the flavor and remove any remaining odors.

Mind the cooking time

Depending on the size of the chicken, simmering typically takes 30–40 minutes. To check doneness, pierce the thigh. If no pinkish liquid appears, the chicken is ready.

Cool the chicken in cold water

After cooking, soak the chicken in cold water for a few minutes. This keeps the skin smooth, firm, and slightly crunchy while preventing the meat from drying out.

Final outcome

With these techniques, you’ll achieve tender, fragrant, and beautifully golden boiled chicken every time. The meat will stay juicy and flavorful, the skin firm and smooth, and the aroma irresistible—perfect for family meals, festive gatherings, or any special occasion.