Ginger-Poached Chicken and Broth

Ginger-Poached Chicken and Broth Recipe
Photo: John Lee; Styling: Randy Mon
Pair Ginger-Poached Chicken and Broth with your favorite noodle bowl, or serve this Hakka-style Chicken and Broth solo.


Serves 6 to 8
Total time: 30 Minutes

Recipe from


Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 81
Caloriesfromfat 16 %
Protein 15 g
Fat 1.5 g
Satfat 0.3 g
Carbohydrate 1.3 g
Fiber 0.1 g
Sodium 541 mg
Cholesterol 36 mg


4 cans (14.5 oz. each) reduced-sodium chicken broth, divided
5 quarter-size slices fresh ginger
2 large garlic cloves
1 pound boned, skinned chicken breast halves, cut into large chunks


1. Bring 3 cans broth to a boil in a pot with ginger and garlic. Add chicken, cover, and remove from heat. Let sit, stirring occasionally, until chicken is cooked, 15 minutes.

2. Using a slotted spoon, transfer chicken to a serving bowl. Add remaining 1 can broth to pot and bring to a boil. Serve broth and chicken in separate bowls.

Make ahead: Up to 1 day. Bring all broth to a boil with chicken, then remove chicken and chill separately from broth.

Linda Lau Anusasananan,

The Hakka Cookbook (University of California Press),


February 2013
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