Chinese poached chicken & rice

• large piece of ginger↗

  1 tbsp finely grated, the rest sliced

• garlic cloves↗3
• black peppercorns↗1 tsp tsp
• soy sauce↗1 tbsp tbsp

  plus 2-3 tsp (optional)

• chicken legs↗8
• sesame oil↗3 tbsp tbsp
• spring onions↗2 bunches

  chopped

• pak choi↗4

  halved

• cooked long-grain rice↗

  to serve

Step-by-step instructions

1. 1

   Put the sliced ginger, the garlic, peppercorns and half the soy in a large pan with the chicken legs. Add enough water to cover, and season with a little salt. Bring to the boil, then reduce to a low simmer, put on the lid and poach for 30 mins.

2. 2

   Meanwhile, heat a pan and add the sesame oil and spring onions. Soften for 1 min, then remove from the heat and stir in the grated ginger and remaining soy sauce to make a relish.

3. 3

   When the chicken is ready, remove from the pan, set aside 4 of the legs and chill for tomorrow. Add the pak choi to the poaching liquid and cook for 3-4 mins. Strain the poaching liquid to remove the ginger, garlic and peppercorns, reserving the liquid. Pull the skin from the remaining 4 chicken legs and discard. Tear the meat into thick pieces. Serve in bowls with rice, the pak choi, a ladle of the hot chicken broth, the spring onion relish and extra soy sauce, if you like.