- large piece of ginger, 1 tbsp finely grated, the rest sliced
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 3 garlic cloves
- 1 tsp black peppercorns
- 1 tbsp soy sauce, plus 2-3 tsp (optional)
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 8 chicken legs
- 3 tbsp sesame oil
- 2 bunches spring onions, chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 4 pak choi, halved
This member of the cabbage family has a number of different names, including…
- cooked long-grain rice, to serve
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
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.
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.
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.