Ginger Chicken with Watercress

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1 bunch scallions, chopped

1 3-inch piece ginger, peeled and roughly chopped

1/2 jalapeno pepper (remove seeds for less heat)

2 tablespoons packed light or dark brown sugar

1 tablespoon fish sauce

1 tablespoon soy sauce

1 tablespoon rice vinegar (not seasoned)

1 plum tomato, halved

Kosher salt

6 skinless, boneless chicken thighs (about 21/4 pounds), quartered

4 ounces shiitake mushrooms, stemmed and quartered

2 bunches watercress, tough stems removed

White rice, for serving