Hainanese chicken with ginger rice and spring onion sauce

Ingredients

For 1 serving

• Chicken breast140 g
• Jasmine rice65 g
• Chicken broth500 ml
• Ginger15 g
• Garlic2 cloves
• Spring onions2
• Peanut oil2 teaspoons
• Cucumber100 g
• Tamari1 teaspoon
• Sriracha1 teaspoon

Contains: nuts, soy, celery,

Method

1. Peel the ginger and slice half of it. Bring the chicken stock to the boil with the ginger slices, add the chicken breast, turn to the lowest heat and poach for 18 minutes without boiling, until white in the centre; lift it out and rest it covered so it stays juicy.
2. Meanwhile chop the garlic. Rinse the jasmine rice until the water runs clear and drain well.
3. In a small pan heat a little of the groundnut oil over medium heat and fry the rice with half the garlic for 2 minutes, until the grains are glossy and fragrant; add the chicken poaching stock, about twice the volume of the rice, cover and cook over the lowest heat for 13 minutes, until the liquid is absorbed.
4. Very finely chop the remaining ginger and the spring onions and put them in a small heatproof bowl; heat the remaining oil in a small pan over high heat for 1 minute, until very hot, and pour it over: it should sizzle.
5. Mix the sriracha with the remaining garlic; slice the chicken and the washed cucumber.
6. Serve the chicken with the rice, cucumber, spring onion sauce, tamari and garlic sriracha.