**Ginger Scallion Chicken Rice: A One-Pot Recipe**

Published on February 5, 2024

Nico Schinco for The New York Times. Food Stylist: Barrett Washburne.

Hainanese chicken rice, believed to have originated from Hainan Island off the southern coast of China, is a popular dish consisting of tender poached whole chicken and fragrant rice cooked in the chicken’s broth and fat. This simplified version involves simmering both components together in one pot, making it a quick weeknight meal. While there are numerous variations of this dish worldwide, notably in Hong Kong, Singapore, and Malaysia, the common element is the assortment of dipping sauces served with the chicken. Typically, three types of sauces are offered: ginger-scallion or ginger-garlic sauce, sweetened dark soy sauce, and red chili sauce. In this recipe, hot oil is drizzled over minced ginger and scallions to create a flavorful blend that adds a hint of warmth to the dish. The remaining oil is then used to stir-fry vegetables, transforming the meal into a wholesome feast. Any extra sauce can be enjoyed with fish, tofu, eggs, or noodles.

Ingredients

Yield: 4 to 6 servings

• 1 (3-inch) piece of fresh ginger (2 ounces), well scrubbed
• 2¾ pounds of chicken drumsticks or bone-in thighs, or a combination
• Salt
• 2 cups of jasmine rice
• 1 bunch of scallions
• ½ cup of canola or other neutral-flavored oil, such as grapeseed or sunflower
• 12 ounces of sturdy leafy greens, such as bok choy, napa cabbage, and kale
• ½ teaspoon of rice or sherry vinegar (optional)

Nutritional Information

Nutritional analysis per serving (6 servings)

879 calories; 54 grams of fat; 11 grams of saturated fat; 0 grams of trans fat; 26 grams of monounsaturated fat; 13 grams of polyunsaturated fat; 55 grams of carbohydrates; 4 grams of dietary fiber; 1 gram of sugars; 41 grams of protein; 868 milligrams of sodium

Note: The nutritional information provided is an estimate by Edamam based on the available ingredients and preparation method. It is not a substitute for professional nutritional advice.

Preparation

1. Start by removing the knobby ends and sides from the ginger. Place the ginger trimmings in a large Dutch oven or heavy pot along with the chicken. Add 3 cups of cold water and a generous pinch of salt. Bring it to a boil over high heat. Reduce the heat to a steady simmer and cook the chicken, turning it once, for about 15 minutes.

2. While the chicken is cooking, prepare the remaining ingredients: Rinse the rice in a sieve until the water runs clear, then let it drain. Finely chop the trimmed ginger. Trim and finely chop the scallions. Combine the ginger and scallions in a heatproof bowl, season with salt, and set aside.

3. After the chicken has simmered for 15 minutes, taste the broth and adjust the seasoning with salt if needed. Add the rice to the pot. Use tongs to place the chicken pieces skin side up on top of the rice. Increase the heat to high to bring it to a boil, then cover and reduce the heat to low. Cook until the rice is tender, approximately 20 minutes. Let it rest for 5 minutes after turning off the heat.

4. While the rice is resting, heat the oil in a wok or large skillet over high heat until it shimmers (1 to 2 minutes). Carefully pour the hot oil over the ginger and scallions, leaving a thin layer of oil in the pan.

5. Return the wok to high heat, add the greens and a pinch of salt. Stir-fry until the greens are vibrant and just tender. If the greens seem dry, add a splash of water to the pan.

6. Mix the vinegar into the ginger-scallion sauce. Adjust the seasoning with more salt if necessary. Serve the chicken rice with the stir-fried greens. Remember to remove the ginger trimmings from the rice before eating.