One-Pot Chicken and Rice With Ginger Recipe
"This one-pot dish was inspired by a dinner of ginger fried rice and garlicky stir-fried greens served at Uncle Lou, a Cantonese restaurant in New York It’s both mild and full of flavor, which might sound contradictory at first, but it delivers subtle notes of fresh ginger, soy sauce and lime, rather than bold hits in each bite Serve with extra soy sauce and lime on the side, so that everyone can adjust the seasoning as they would like..."
INGREDIENTS
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2 tablespoons neutral or olive oil
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1 (3-inch) piece fresh ginger, peeled and cut into thin slices
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2 pounds boneless, skinless chicken thighs or breasts
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Kosher salt
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3 large garlic cloves, minced or grated
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2 cups jasmine rice, rinsed with cold water
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3 cups low-sodium chicken broth or water, at room temperature
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3/4 pound quick-cooking greens, such as chard, kale or spinach, leaves removed from thick stems, if needed, and cut or torn into bite-size pieces (about 4 packed cups)
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2 tablespoons soy sauce, plus more as needed
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2 limes, 1 juiced (about 1 tablespoon juice) and 1 cut into wedges
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2 scallions (optional), sliced
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1/4 packed cup cilantro leaves and tender stems (optional), roughly torn or chopped
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