ONE-POT GINGER SCALLION CHICKEN AND RICE

feels like home.

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 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.

1 (3-inch) piece fresh ginger

(2 ounces), scrubbed well 23/4 pounds chicken drumsticks or bone-in thighs, or a combination

Salt

2 cups jasmine rice

1 bunch scallions

1/2 cup canola or other neutralflavored oil, such as grapeseed or sunflower 12 ounces sturdy leafy greens, such as bok choy, napa cabbage and kale

1/2 teaspoon rice or sherry

vinegar (optional)

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. 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