This 3-Ingredient Chicken Always Makes Me Think of My Dad

For me, there’s just never enough sauce. As a self-proclaimed sauce enthusiast, I love dipping, dunking, and even drenching my food. Sauce adds color, flavor, and texture—it makes everything more exciting.

So, it’s no surprise that my eight-year-old self flat-out refused to eat Cantonese white cut chicken without its classic companion: ginger-scallion sauce. One evening, my dad brought home a to-go order from our favorite siu lap po (Cantonese roast meat shop), but the restaurant had forgotten to include the ginger-scallion condiment. 

Sensing my frustration at being sauceless, my dad brought me into the kitchen and showed me how easy (and quick) it was to make it ourselves at home. That moment changed my world. Instead of giving me a precise recipe, he asked what I remembered about the sauce. Luckily, it was simple: minced ginger, minced green onions, salt, and oil. 

Though he never used specific measurements, my dad always followed a 1:1 ratio of ginger to scallions. He’d add just enough neutral oil to coat the aromatics, then add salt to taste. That loose framework became my foundation—and my gateway into understanding flavor.

A Shortcut to White Cut Chicken

Now that I’m a working adult, I still think fondly of that sweet (and savory) memory whenever I prepare this shortcut spin on white cut chicken. Instead of poaching a whole bird, I use rotisserie chicken breast strips and pair them with a quick, five-minute ginger-scallion sauce made with just four ingredients, just like my dad taught me.

The sauce is bright, punchy, and transforms plain chicken into something seriously crave-worthy. Rotisserie chicken breast doesn’t have to be dull or dry—with the right sauce, it can be incredibly exciting. My dad’s lesson still holds true: humble ingredients can completely transform and infuse a simple dish with bold flavors.  

Tips for Making My 3-Ingredient Ginger-Scallion Chicken

• Enjoy it cold: Similar to Hainanese chicken, I enjoy this dish cold—it’s especially refreshing during the summer. Serving it cold helps lock in moisture without drying out the chicken with additional heat. 
• Use any kind of chicken breast: If you can’t find packaged rotisserie chicken breast strips at the store, feel free to substitute with shredded rotisserie chicken. Or, if you have extra time, I also recommend pairing the ginger scallion sauce with sous vide chicken breast (one of my favorite iterations) or an easy roast chicken.
• Let it marinate: You can enjoy it just after assembling, but if I’m bringing it to work for lunch, I toss the chicken in the sauce the night before. That way, the flavors have time to meld, and I avoid any messy sauce leakage during my hectic commute. 
• Make it a meal: I also enjoy this chicken in a salad format, where the ginger-scallion sauce doubles beautifully as a punchy, aromatic dressing. If you prefer something warm, I’d pair this with sautéed napa cabbage, which is a popular siu lap po choice, and/or jasmine rice. 

How to Make My 3-Ingredient Ginger-Scallion Chicken

To make two servings, you’ll need:

• 1 (1 1/2-inch) piece ginger, peeled and finely minced
• 3 green onions, finely minced
• 1/2 teaspoon salt
• 1/4 cup neutral oil (such as canola or vegetable)
• 2 (8-ounce) rotisserie chicken breasts

In a small bowl, stir together the ginger, green onions, salt, and oil. Season to taste with more salt as desired. Spoon the sauce over the chicken breasts and serve.

Excess sauce can be stored in an airtight container for up to 2 days.