Ingredients §

Poached chicken §

• 6 chicken drumsticks
• 4 slices ginger
• 3 green onions (scallions), cut into 2-inch pieces
• 1 shallot, sliced
• 1 tbsp Shaoxing wine (optional — sub dry sherry or mirin, or omit)
• 2 tsp salt
• Cold water, enough to just cover the chicken

Shallot oil sauce §

• 6 tbsp neutral oil
• 1 shallot, thinly sliced
• 3 cloves garlic, thinly sliced
• 2 slices ginger, thinly sliced
• 2½ tbsp soy sauce
• 1½ tbsp oyster sauce
• 1 tbsp water
• 1 tsp granulated sugar
• Pinch or two of salt, to taste

To serve §

• Chopped green onions
• Reserved crispy shallot and garlic
• White rice
• Steamed or sautéed vegetables

Method §

Poach the chicken §

1. In a medium pot, add the drumsticks, ginger, scallions, sliced shallot, Shaoxing wine (if using), and salt. Pour in just enough cold water to cover the chicken.
2. Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 8–10 minutes, until the chicken is just cooked through — a chopstick or knife inserted should release clear juices. Internal temperature should reach 74 °C / 165 °F.
3. Transfer the drumsticks immediately to a bowl of ice water to stop the cooking and firm the meat. Once cool enough to handle, shred with your hands and arrange on a plate.

Make the shallot oil sauce §

1. In a small saucepan, combine the neutral oil, sliced shallot, garlic, and ginger. Cook over medium heat for 6–8 minutes, stirring occasionally, until the shallot and garlic are deeply golden and crispy.
2. Strain with a slotted spoon. The remaining oil should be about 3–4 tbsp. Reserve some of the crispy shallot and garlic for garnish; discard the ginger.
3. Pour the infused oil into a medium bowl and stir in the soy sauce, oyster sauce, water, sugar, and a pinch of salt. Taste and adjust.

Assemble §

1. Warm the shredded chicken briefly (30 seconds in the microwave is enough).
2. Pour the shallot oil sauce over the chicken and toss gently to coat.
3. Garnish with the reserved crispy shallot, garlic, and chopped scallions. Serve with white rice and your choice of vegetables.

Crisp the aromatics properly

Let the shallot and garlic go deeply golden — pale aromatics give weak flavour. Pull them just before they tip into burnt, since they keep cooking in the residual oil.

Save the poaching liquid

The poaching water is a light, gingery chicken stock. Strain and use as a soup base, or cook rice in it.

Variations

• Protein: Boneless chicken thighs work well. Breast tends to dry out at this poaching time — skip it or reduce the cook time.
• Heat: Stir chili crisp or red pepper flakes into the finished sauce.
• Saucier: Double the sauce if you want extra to spoon over rice.

Make ahead

Cook and shred the chicken and prepare the sauce up to 3 days ahead, stored separately in airtight containers in the fridge. Reheat the chicken gently and combine with the sauce just before serving.