Inauthentic Singaporean Chicken Rice

Put the chicken into a large stockpot and pour over enough cold water to completely cover. Add the ginger, garlic, tamari or soy sauce and spices, then bring to a gentle simmer. Cover and cook for 40 minutes, skimming the surface occasionally
to remove any impurities.

Remove from the heat and leave to stand with the lid on for 10 minutes, then transfer the chicken to a baking tray, cover loosely with foil and set aside to rest.

Strain the poaching broth into a jug, skim off any fat, then pour 600ml back into the pan (any leftover broth can be chilled or frozen). Add the rice, bring to the boil, then reduce to a gentle simmer, cover with a lid and cook for 30 minutes. Remove from the heat and leave to stand with the lid on for a further 10 minutes.

When the rice is nearly ready, steam the choi sum or pak choi in a separate pan for 2-3 minutes until wilted.

Take the chicken breast off the bone and cut into thick slices. Pull the thigh and leg meat away from the bone. Season the rice with a little extra tamari or soy sauce, if needed. Serve the chicken with the rice, choi sum, tomatoes and cucumber, drizzled with the chilli oil. Garnish with the spring onions and coriander.