Hainanese Chicken Rice

Heat a drizzle of olive oil in a large frying pan over a medium high heat. Once hot, add the brown onion and cook, stirring for 1-2 minutes or until slightly softened. Add the ginger, garlic and 1/2 the spring onion and cook for a further 1 minute, or until fragrant.

Add the Jasmine rice, water (for the rice) and crumble in the chicken stock cubes to the pan. Bring to the boil over a high heat. Reduce the heat to medium and place the chicken breasts on top of the rice. Cover with a lid or foil and allow to simmer for 18-20 minutes, or until the rice is tender, the liquid has been absorbed and the chicken is cooked through. TIP: Check the rice halfway through the cook time. If the rice is dry, add a dash more water and stir.

While the rice is cooking, finely slice the cucumber. Finely slice the Roma tomato. Roughly chop the coriander.

When the chicken and rice have finished cooking, remove the lid and use tongs to remove chicken breasts to a chopping board. Allow the chicken to rest for 5 minutes, then slice into 1cm pieces.