Another meal from BBC Good Food August, I forgot the pak choi and added red chilli to mine. Pop some chicken legs in a pan with slices of ginger, garlic cloves, pink peppercorns, and some soy sauce. Add enough water to cover and season with salt. Bring to the boil, reduce to a simmer, pop the lid on and poach for about 30 minutes.
Soften some sliced spring onions by gently frying in sesame oil for about a minute. Mix with grated ginger, chopped red chilli and soy sauce.
When the chicken is cooked, remove and shred. Strain the poaching liquid.
To serve, pop some rice in a bowl, top with the chicken, ladle on some of the chicken stock, then drizzle with the spring onion relish.
Using CHICKEN LEGS, GINGER, GARLIC, PINK PEPPERCORNS, SOY SAUCE, SPRING ONIONS, SESAME OIL, RED CHILLI and RICE…
This was dinner…12th July 2014.