Hainanese Chicken Rice

Bring water to a boil with ginger, scallions and salt. Add chicken thigh, return to a bare simmer, cover and cook very gently for 25 minutes until 74 C at the bone.

Lift the chicken into a bowl of ice water for 10 minutes so the skin turns firm and silky. Keep the poaching stock.

Heat sesame oil in a skillet and fry garlic and ginger for 1 minute, add jasmine rice and stir for 2 minutes. Tip into the rice cooker with 600 ml of the poaching stock and cook.

Mix chili sauce with lime juice. Pour vegetable oil, heated until shimmering, over ginger with a pinch of salt. Put soy sauce in a third dish.

Carve chilled chicken into pieces and serve on chicken rice with cucumber, cilantro, three sauces and a bowl of the hot stock.