Ginger Scallion Chicken and Rice

Ginger Scallion Chicken and Rice

4 servings
Hainanese chicken rice, most likely originating from the island of Hainan off the coast of southern China, is a beloved dish of silky poached whole chicken and gingery rice cooked with the bird’s cooking broth and rendered fat. This streamlined version of the traditional dish simmers the two together in a single pot to make it a meal fast enough for weeknights. With endless variations throughout the world, most notably in Hong Kong, Singapore and Malaysia, one constant is dipping sauces for the meat. There’s often three: ginger-scallion or ginger-garlic sauce, sweetened dark soy and red chile sauce. Here, hot oil is poured over minced ginger and scallions to create an aromatic blend that brings a warming edge to the comforting rice and meat. The slick of oil that remains is used to quickly stir-fry vegetables to turn this into a complete meal. Any leftover sauce is great over fish, tofu, eggs and noodles.

Ingredients

  • piece fresh ginger

    scrubbed well, 2 ounces

    1
  • chicken drumsticks or bone-in thighs

    or a combination

    2 ¾ lb
  • salt
  • jasmine rice
    2 c
  • scallions
    1 bunch
  • canola or other neutral-flavored oil

    such as grapeseed or sunflower

    ½ c
  • sturdy leafy greens

    such as bok choy, napa cabbage and kale

    12 oz
  • rice or sherry vinegar

    optional

    ½ tsp

Directions

  1. 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. 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. 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. 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. 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. 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.)

Ginger Scallion Chicken and Rice

Ginger Scallion Chicken and Rice

60 min4 servings879 cal

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About this Recipe

Craving a deeply flavorful, comforting chicken and rice dish that doesn't demand hours in the kitchen? This one-pot Ginger Scallion Chicken and Rice brings the complex, aromatic flavors of a classic Hainanese chicken rice to your weeknight table in a streamlined, satisfying meal.Unlike traditional Hainanese chicken rice, which often involves poaching a whole chicken, this recipe simplifies the process by simmering chicken drumsticks or thighs directly with jasmine rice. This infuses every grain with rich, savory chicken flavor and rendered fat, creating a profoundly comforting base. The secret to its vibrant taste is the fresh ginger and scallion sauce, created by pouring hot oil over minced aromatics—a technique that awakens their flavors and forms the perfect accompaniment, with extra oil reserved for quickly stir-frying greens.You'll discover a truly comforting meal with tender, succulent chicken falling off the bone, perfectly cooked jasmine rice that's deeply savory, and vibrant, sturdy greens for a balanced bite. The star, of course, is the aromatic ginger scallion sauce, which provides a warming, zesty kick. This dish is designed for ease and maximum flavor, making it a complete meal in one pot.Feel free to use all chicken drumsticks or all bone-in thighs based on your preference; either cut works beautifully here. For the greens, any sturdy leafy varieties like bok choy, napa cabbage, or kale are excellent choices to round out the meal. While the ginger scallion sauce is a must, consider adding a dash of soy sauce or a hint of chili oil to your serving for extra depth or heat, mimicking the traditional trio of sauces often served alongside.This Ginger Scallion Chicken and Rice is an ideal weeknight dinner, perfect for feeding a family or enjoying a cozy meal for four. It's a complete meal on its own, offering comfort and robust flavors, and can even be a wonderful dish to share during Lunar New Year celebrations.

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