Chinese poached chicken & rice

A healthy Asian-inspired dish ideal for an easy dinner. Use the leftovers to make our cold chicken noodle salad for the next day.

• large piece of ginger, 1 tbsp finely grated, the rest sliced
  3 garlic cloves
  1 tsp black peppercorns
  1 tbsp soy sauce, plus 2-3 tsp (optional)
  8 chicken legs
  3 tbsp sesame oil
  2 bunches spring onions, chopped
  4 pak choi, halved
  cooked long-grain rice, to serve
  
  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.
  
  Serves 4