Chicken with Ginger & Spring Onion Rice

Ingredients - Serves 2

For the sauces:

1 tbsp dark soy sauce

2 tbsp clear ‘runny’ honey

2 tbsp sweet chilli sauce

1 tbsp lemon juice

1 tbsp dark soy sauce

1 tbsp sesame oil

1 tbsp chopped fresh chives

1 tbsp grated ginger

2 tsp brown sugar

For the rice:

750ml water

150g of basmati rice, washed

12.5g fresh ginger, finely chopped

1 tbsp finely chopped spring onion

1 tsp olive oil

For the chicken:

4 skinless chicken breasts

1 veggie stock cube

2 whole spring onions, washed and trimmed

100g fresh ginger, roughly chopped into 6 - 8 pieces

Method

Add 1 litre of cold water to a large pan, along with the veggie stock cube, spring onions, fresh ginger and chicken breast

Cover the pan, bring to the boil then reduce the heat to as low as possible and leave the chicken to continue to poach for around 30 minutes

Make up the sauces in individual pots as described above, cover and leave to stand at room temperature until the main dish is ready

Add 750ml of cold water to a medium pan, with the rice, ginger, chopped spring onion and olive oil

Cover and bring to the boil on a high heat, then reduce the heat to a gentle simmer and leave for around 15 minutes to cook. Check the rice frequently to make sure it doesn’t go soggy and drain it as soon as it tastes like it’s cooked

Thickly slice the chicken breast and serve onto plates

Serve the rice in moulds, garnished with 1 or 2 fresh parsley leaves, drizzle with sauces to taste