Ginger Scallion Chicken and Rice
Ingredients:
- 3“ fresh ginger, scrubbed
- 2 lbs chicken drumsticks or bone-in breasts (no skin)
- salt
- 2 cups rice
- 1 bunch scallions
- 1/2 cup neutral oil
- 1/2 tsp rice vinegar
- green vegetable (bok choy, broccolini, etc)
Directions:
Trim ends and sides of ginger, and put trimmings in a heavy pot with the chicken. Add 3 cups of cold water and a big pinch of salt, then bring to a boil over high heat. Reduce to a simmer and cook, turning the pieces once, for 15 minutes.
While chicken cooks, finely chop the trimmed ginger and scallions. Combine in a heatproof bowl and sprinkle generously with salt.
Taste the chicken broth (of the cooking chicken) and add enough salt to make it savory. Stir in rice. Raise heat to high, bring to a boil, then cover and reduce to low. Cook until rice is tender, about 20 minutes, then turn off heat and let rest for 5 minutes.
Heat oil in a skillet until shimmering (1-2 min). Pour hot oil over reserved ginger and scallions.
In the hot oiled pan, cook whatever green vegetable you are using.
Stir vinegar into sauce and serve beside the chicken and rice, and green vegetable.
from: https://cooking.nytimes.com/recipes/1025064-ginger-scallion-chicken-and-rice