A Ginger Scallion Chicken in Every Pot
At last! I'm finally starting to feel the days getting longer, albeit not much warmer, at least not where I am. You either? Don't stress, because these icy evenings are perfect for slow-simmered soups, stews and one-pot meals, or really anything that envelops the kitchen with the savory aroma of a warming meal. We're entering peak cozy.
Genevieve Ko knows. Her method for making ginger scallion chicken and rice streamlines the traditional recipe for Hainanese chicken rice and turns it into a weeknight-friendly one-pot meal. Instead of poaching a whole chicken and then cooking the rice in the broth, she cooks chicken and the rice at the same time in the same pot, then serves them with a pungent mix of ginger and scallions enlivened by a drizzle of sizzling oil. The silky chicken, fragrant rice and punchy, bright green sauce make for a vibrant, satisfying dinner.
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Also: It's Dumpling Week, a celebration of Lunar New Year!
Eric Kim starts us off with his wonderfully simple, deeply flavorful kimchi napjak mandu. Filled with kimchi, dangmyeon (sweet potato noodles) and scallions, these flat, Korean-style dumplings are easy to make with purchased wonton wrappers. Eric has a great tip for cooking them that works with other homemade dumplings as well. After boiling, he microwaves them for a few seconds, which turns residual water into steam and helps the dumplings crisp when you fry them. (There are more tips in his very helpful video.) And if you want to make these in advance, the uncooked dumplings freeze well for at least a couple of months.
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