- One 6- to 7-pound chicken
- 6 large scallions, coarsely chopped
- One 3-inch piece of fresh ginger, thinly sliced
- 2 tablespoons vegetable oil
- 1 1/2 cups long-grain white rice, rinsed
- 2 garlic cloves, minced
- 2 1/4 cups chicken stock or low-sodium broth
- Set the chicken in a large pot, breast side down, and cover with water. Add the scallions and ginger and bring to a boil. Simmer over low heat for 20 minutes, skimming occasionally. Turn the chicken breast side up and simmer for an additional 40 minutes. Remove from the heat, cover and let stand for 1 hour, until cooked through.
- Meanwhile, in a medium saucepan, heat the oil. Stir in the rice and garlic and cook over moderately high heat until fragrant, about 2 minutes. Add the stock and bring to a boil. Cover, reduce the heat to low and cook for about 13 minutes, until the rice is tender and the stock has been absorbed. Remove from the heat and let stand, covered, for 5 minutes. Fluff the rice and season it with salt. Cover and keep warm.
- Transfer the chicken to a work surface. Reserve the stock for another use. Discard the chicken skin and remove the meat from the bones. Slice the chicken into thin strips. Arrange the chicken on a platter and serve with the rice.