Anti-inflammatory ginger scallion chicken rice

Ingredients

Ingredients

• 1 lb chicken thighs or drumsticks
• 1 cups jasmine rice, rinsed
• 1 tbsp olive oil
• 2–3 tbsp fresh ginger, finely minced
• 4 scallions, thinly sliced
• ½ tsp turmeric
• ½ tsp white pepper
• 1½ tbsp soy sauce
• 1½ cups chicken broth or water
• ½ tsp salt, plus more to taste

Instructions

1. Pat the chicken dry and season lightly with salt.
2. Heat olive oil in a pot over medium-high heat. Sear the chicken for 3–4 minutes per side until nicely browned. It doesn’t need to be cooked through yet. Remove and set aside.
3. Lower the heat to medium. Add the ginger, scallions, turmeric, and white pepper. Sauté for 1–2 minutes until fragrant.
4. Add the rinsed jasmine rice and stir until the grains are coated in the aromatics.
5. Pour in the chicken broth and soy sauce. Stir and season with salt to taste.
6. Nestle the chicken back on top. Bring to a gentle simmer, cover, reduce the heat to low, and cook for about 20 minutes, or until the rice is tender and the chicken is cooked through.
7. Turn off the heat and let everything rest, covered, for 5–10 minutes.
8. Remove the chicken, shred the meat, then mix it back into the rice.