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Ginger Scallion Chicken and Rice

Ginger Scallion Chicken and Rice

Hainanese chicken rice, believed to have originated from the island of Hainan in southern China, is a cherished dish featuring tender poached chicken and fragrant rice cooked with the chicken's broth and fat. This simplified version combines both elements in a single pot, making it a quick weeknight meal. While variations abound worldwide, particularly in Hong Kong, Singapore, and Malaysia, one constant is the array of dipping sauces accompanying the dish.
Typically, there are three: ginger-scallion or ginger-garlic sauce, sweetened dark soy sauce, and red chili sauce. In this recipe, we poured the hot oil over finely minced ginger and scallions, resulting in an aromatic mixture that added a delightful warmth to the comforting rice and meat. The leftover oil can stir-fry vegetables, transforming the dish into a complete meal—additionally, any remaining sauce pairs wonderfully with fish, tofu, eggs, and noodles.
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Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 4

Ingredients
  

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

Instructions
 

  • Trim the knobby ends and sides off the ginger. Place these ginger trimmings in a large Dutch oven or another heavy pot with the chicken. Add 3 cups of cold water and a generous pinch of salt. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to maintain a gentle simmer. Allow the chicken to simmer, turning the pieces for about 15 minutes.
  • While the chicken is cooking, prepare the remaining ingredients:
    1. Rinse the rice in a sieve until the water runs clear, then drain it.
    2. Finely chop the trimmed ginger.
    3. Trim and finely chop the scallions.
    4. Combine the chopped ginger and scallions in a heatproof bowl, season generously with salt, and set aside.
  • After the chicken has simmered for 15 minutes, taste the broth and adjust the seasoning with salt to make it savory. Stir the rinsed rice into the pot. Use tongs to arrange the chicken pieces skin side up over the rice. Increase the heat to high to bring the water to a boil, then cover the pot and reduce the heat to low. Allow it to cook until the rice is tender, about 20 minutes. Please turn off the heat and let it rest, covered, for 5 minutes before serving.
  • As the rice rests, heat the oil in a wok or large skillet over high heat until it shimmers, which should take 1 to 2 minutes. Gently pour the hot oil over the chopped ginger and scallions, ensuring a thin layer of oil remains in the pan.
  • Place the wok back on high heat and add the greens and a pinch of salt. Cook, stirring constantly, until the greens become vibrant in color and are just tender. If the greens appear dry, add a splash of water to the pan.
  • Mix the vinegar into the ginger-scallion sauce. Taste and adjust the seasoning with more salt if necessary. Serve the sauce alongside the chicken rice and stir-fried greens. Remember to remove the ginger trimmings from the rice while eating.