Hainanese Chicken Rice with Garlic Bok Choy & Sweet Sticky Sesame Sauce

Steps

1. Bring a full kettle to the boil.
2. Cut ginger in half, thinly slice one half and mince the other. Roughly chop garlic. Set aside minced ginger and half of the garlic for later.
3. Place chicken, breast side down in a large pot with first measure of ginger, garlic, Hainanese chicken aromatics and soy sauce. Cover with hot tap water then cover with lid and bring to a boil on high heat. Once boiling, turn heat to low and simmer, still covered, for 15-18 minutes, until cooked through.
4. Separate leaves of bok choy, chop cucumber and pick coriander leaves. Set aside separately.
5. Using a slotted spoon or tongs carefully lift cooked chicken out of broth and set aside to rest. Reserve broth for cooking rice and serving.
6. Add second measure of minced ginger, sesame oil, rice and 1 cup and 2 tablespoons of reserved broth to a medium pot with pinch of salt. Bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes (make sure it’s still simmering). Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
7. When rice has 5 minutes remaining heat oil in a large fry-pan on high heat. Cook bok choy and garlic for 2-3 minutes, until tender. Stir through soy sauce and remove from heat. Keep warm until ready to serve.
8. Chop chicken into pieces (see tip).
9. Rice topped with chicken and chilli flakes. Serve bok choy, cucumber, coriander, mung beans and Hainanese chicken sauce on the side. Serve broth on the side.