CHEATS HAINANESE CHICKEN RICE

Instructions

1. Place chicken thighs in a saucepan with about 1.5 litres cold water, the ginger slices and salt on medium heat, as soon as the water starts slowly bubbling turn the heat to medium-low and continue to cook for 10 minutes
2. Skim off any foam that comes to the top of the saucepan with a slotted spoon
3. Turn the heat off and leave the chicken in the poaching liquid for another 10 minutes, remove after 10 minutes to cool
4. Meanwhile make your spring onion sauce, add the spring onions, chilli, ginger to a bowl then heat up the oil until smoking and add it to the bowl, mix well
5. Add the chicken poaching liquid, sesame oil, salt and fish sauce, mix again and set aside
6. Once the chicken has cooled, carefully debone, and slice with the skin, arrange on a plate and top with the spring onion oil
7. Bring the poaching liquid to a boil, skim off any impurities, add the greens and cook for 2 minutes
8. Taste the soup and adjust the salt as needed
9. Serve the sliced chicken with Jasmine rice, the poaching soup, the remaining spring onion sauce, sliced cucumbers, some soya sauce and your favourite chilli sauce

 TIP: If you want the rice to be more authentic tasting to the dish, cook it in some of the chicken poaching liquid as well as a few big slices of fresh ginger.