Begin by filling a large pot with enough water to cover the chicken quarters by about 5 cm. Bring the water to a rolling boil over high heat. Once boiling, gently add the chicken quarters and boil for 5 minutes. After this, turn off the heat, cover the pot, and let the chicken poach in the residual heat for 40 minutes, checking that juices run clear when pierced.

While the chicken is poaching, grab a mixing bowl and combine the grated ginger, finely chopped white part of the spring onion, and salt. In a separate small pot, heat the oil over medium heat until it’s hot and slightly smoking. Carefully remove the pot from heat and stir in the ginger and scallion mixture, enjoying the sizzle as flavors meld together.

Once the chicken has finished poaching, carefully remove the pieces from the pot and allow them to cool slightly. Using a sharp knife, cut the poached chicken into serving pieces, revealing the tender, juicy interior. Drizzle the prepared ginger scallion sauce generously over the chicken, ensuring every piece is coated in the aromatic blend.

For a beautiful presentation, remember to chop the green parts of the spring onion and sprinkle them over the chicken as a fresh garnish. Serve your Ginger Scallion Poached Chicken on a platter.