Poached Ginger Chicken with Ginger Sauce

Gà Siu Siu

Preparation info

  • Serves


    • Difficulty


Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About

Steam a whole chicken? It can be done. For this dish, you want to use a whole chicken, but if you must, you can use chicken quarters as long as you cut the cooking time by a third. Another slow dish, this poached chicken can be started and then left on the back of the stove to continue cooking. It’s low-temperature, slow poaching. But the chicken is only half of the dish. The ginger dipping sauce is the crowning touch.


  • 1 whole chicken, about 3 pounds, with bones
  • 4 to 6 cups chicken or vegetable broth
  • 1 medium piece fresh ginger, roughly peeled
  • 1 cup fish sauce
  • 1 onion, quartered
  • 4 clove garlic, smashed
  • 1 small piece rock sugar (size of a thumb), or 1 tablespoon granulated sugar
  • 2 scallions, roughly chopped
  • 1 teaspoon black peppercorns
  • Dipping Sauce with Ginger


    1. Clean the chicken and pat it dry. Put it in a large stockpot.
    2. Pour the broth over the chicken until just a third of the chicken is covered. If using chicken parts, just stack them on top of each other and pour in 1 to 2 cups of broth.
    3. Chop the ginger into a few pieces. Add them to the pot along with the fish sauce, onion, garlic, sugar, scallions, and peppercorns. Stir the ingredients thoroughly into the broth. Bring the broth to a boil; let boil for 5 minutes and then reduce to a simmer.
    4. Simmer the pot (do not boil) for 15 minutes, uncovered. Then turn off the heat and flip the chicken over, so that the part of the chicken that was not in the broth is now covered. If using chicken parts, simply rearrange so that the uncooked parts are now submerged in the liquid. Cover the pot and let it sit for about an hour. The chicken will continue cooking even though the heat is turned off. It will be done in about an hour and half, but can continue to sit.
    5. You’ll know the chicken is done when a fork is poked into the breast and the juices run clear. Remove it from the stockpot and carve it against the grain.
    6. Arrange the sliced chicken on a bed of lettuce or watercress on a large serving platter. Spoon a few tablespoons of the poaching liquid over the chicken; discard the rest of the liquid. Serve with hot rice and ginger dipping sauce.