New York Times

One-Pot Chicken and Rice With Ginger

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. Fish out the ginger slices at the end or let everyone know they’re there.