Ginger Chicken Recipe With Scallions & Greens Is What's for Dinner by Jan Mostrom

This fresh ginger chicken with scallions recipe is delicious, filling and so easy to put together in a large dutch oven or wok with a lid. Most of the prep is done while you are cooking and the result is an easy-to-follow Asian-inspired recipe that tastes absolutely wonderful. This aromatic ginger chicken with scallions is a simple dish loaded with flavor!

To make this gingery chicken dinner you will need fresh ginger, bone-in chicken, salt, jasmine rice, scallions, cooking oil, leafy greens and either rice vinegar or sherry vinegar. If you think you have too many greens, think not. Stir-frying the greens reduces them to a very manageable amount and adds a wonderful base to the gluten-free chicken and rice.

This ginger-scented chicken and healthy greens (read about the health benefits of leafy green vegetables and health benefits of ginger) is a nutritious, delicious dinner that really does satisfy the soul. It is Asian comfort food at its finest.

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Cuisine: Asian
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6

Ingredients

• 1 3- to 4-inch piece fresh ginger, scrubbed well
• 2 1/2 - 3 pounds chicken drumsticks or bone-in thighs, or a combination
• salt
• 1 1/2 cups jasmine rice, rinsed
• 1 bunch scallions (about 5 to 7)
• 1/2 cup neutral-flavored cooking oil (see Recipe Notes)
• 12 - 18 ounces sturdy leafy greens (kale, bok choy and napa cabbage, etc.)
• 1/2 teaspoon rice vinegar or sherry vinegar (optional)

Recipe Notes

• Fresh ginger is a must for this recipe. Save the ground ginger for another recipe.
  

• Be sure to use a neutral cooking oil for this recipe. Canola, vegetable, grapeseed, avocado or sunflower oil all work well. Olive oil has a strong flavor, and is not considered a neutral oil.

• If you're not a fan of greens, you can serve the chicken over a grain like quinoa, rice or farro.

• For a little spice, sprinkle in some crushed red pepper flakes.

Here's how to make it: 

1. Trim the skin off the cleaned ginger and place the skins into a large dutch oven with the chicken. Reserve the peeled ginger for used in step 3.
   
2. Add 3 cups water and a large pinch of salt and bring the water to a boil. Cover and reduce heat to simmer for 15 minutes, turning the chicken over halfway through the cooking time.
   
3. Peel and finely chop the ginger and scallions. Combine the chopped ginger and the green onions in a heat-proof bowl. Season with salt and set aside.
   
4. When the chicken has cooked for 15 minutes, taste the broth to see if it needs more salt. Add salt, if needed, then add the rice.
   
5. Use tongs to lift chicken to the top of the rice. Turn heat up to high to bring the broth back to a boil.
   
6. When the rice mixture starts to boil, reduce heat to low and cover. Cook until the rice is done, about 20 minutes. Turn off heat and let it sit for 5 minutes.
   
7. While the rice sits, heat the oil in a wok or large skillet on high for about 1 to 2 minutes. Pour the hot oil over the green onions and ginger and return the wok to the stove. Add the greens to the wok with a generous pinch of salt. Cook until the greens are vibrant in color and tender. Add a bit of water if the greens are dry.
   
8. Add vinegar to the oil, ginger and scallion mixture. Taste and see if more salt is needed. Serve chicken and rice over the greens topped with the ginger scallion sauce. (Make sure to pick out the peels of ginger from the rice when you are eating!)
   
   

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