One-Pot Ginger Scallion Chicken and Rice Recipe

Preparation

1. Trim the ends and sides with knobby rounds off the ginger. Put the ginger trimmings in a large Dutch oven or other heavy pot, along with the chicken. Add 3 cups cold water and a big pinch of salt, then bring to a boil over high heat. Reduce the heat to maintain a steady simmer, and simmer, turning the pieces once, for 15 minutes.

2. While the chicken cooks, prepare the remaining ingredients: Rinse the rice in a sieve until the water runs clear and let drain. Very finely chop the trimmed ginger. Trim and finely chop the scallions. Combine the ginger and scallion in a heatproof bowl, sprinkle generously with salt and reserve.

3. Once the chicken has simmered for 15 minutes, taste the broth and add enough salt to make it really savory. Stir the rice into the pot. Use tongs to arrange the chicken pieces skin side up over the grains. Raise the heat to high to bring the water to a boil, then cover and reduce the heat to low. Cook until the rice is tender, about 20 minutes, then turn off the heat and let rest for 5 minutes.

4. While the rice rests, heat the oil in a wok or large skillet over high until shimmering, 1 to 2 minutes. Carefully pour the hot oil over the ginger and scallions, leaving a sheen of oil in the pan.

5. Return the wok to the high heat, and add the greens and a big pinch of salt. Cook, stirring, until the greens are brighter in color and just tender. Add a splash of water to the pan if the greens are a bit dry.

6. Stir the vinegar into the ginger-scallion sauce. Taste and add more salt if you’d like. Serve with the chicken rice and stir-fried greens. (Pick out the ginger trimmings from the rice while eating.)