Poached Chicken & Gravy Rice

Finely mince two thirds of your garlic cloves. Cut 2 slices of ginger, lay flat and slice into matchsticks. Cut and discard the roots off the spring onions.

Slice a quarter of your spring onions into thirds, then slice each third lengthways, as thin as possible, into strips. Cut the coriander into thirds, around 2 inches long. Transfer the spring onion and coriander to ice-cold water.

Wash the rice in a bowl until the water is murky, then discard the water and repeat two more times, or until the water is clear. Drain the rice in a colander.

Heat a saucepan over a medium heat and add the oil. Add the minced garlic, ginger matchsticks and another quarter of your spring onions, then stir and fry for 1 min. Add the rice, a pinch of salt and the chicken stock. Stir once to combine and put the lid on, then turn the heat up to high and bring to the boil.

As soon as the water is boiling, turn the heat down to the lowest setting. Set a timer for 18 mins (don’t take the lid off during this time). Once cooked, turn the heat off and set aside, keeping the lid on until ready to serve.

Add the rock sugar and a splash of water to a saucepan set over a medium heat. Stir thoroughly for around 2 mins to dissolve the sugar. Keep stirring for 5 mins – the sugar will slowly caramelise and turn golden brown.

Add the chicken thighs, the remaining spring onions, 3 whole garlic cloves (skin on), remaining ginger (whole), cinnamon stick, star anise, 500ml water, a big pinch of salt and all the light and dark soy sauce. Put the lid on and turn up to high. Once boiling, lower the heat to low and cook for 25 mins.

Once cooked, remove the chicken from the liquid and discard all the aromatics. Keep the heat on low.

Make a cornstarch slurry using 3 tbsp cornstarch and 3 tbsp water. Stir well to combine and slowly drizzle into the saucepan while stirring. This is to avoid any lumps. The sauce should coat the back of a spoon. If too thin, add more cornstarch slurry; if too thick, add a splash of cold water. Taste for seasoning – add a pinch of salt and more light soy sauce if lacking.

Slice the cooked chicken into strips. Divide the rice between two shallow plate bowls, then add the sliced chicken on top and drizzle over a generous amount of gravy. Drain the spring onion and coriander, then use as a garnish. Enjoy!