Hainanese-Style Chicken Rice

While the chicken is roasting, heat a drizzle of olive oil in a medium saucepan over a medium heat. Cook the lemongrass ginger paste until fragrant, 1 minute. Add the water and chicken-style stock powder. Bring to the boil. Add the jasmine rice. Stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat. Keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

While the rice is cooking, thinly slice the spring onion. In a small bowl, combine the spring onion, ginger paste and a generous pinch of salt. Wipe out the frying pan and return to a high heat with olive oil (2 tbs for 2 people / 1/4 cup for 4 people). Heat until just smoking, 1 minute. Carefully pour the oil over the ginger-spring onion mixture. Stir to combine. TIP: The hot oil will bubble up and cook the ginger.

Finely chop the long red chilli (if using). Roughly chop the tomato and coriander. Slice the lime into wedges. In a medium bowl, combine chilli, tomato, a squeeze of lime juice and 1/2 the coriander. Season to taste. TIP: Use as much or as little chilli as you like!

While the chicken is resting, roughly chop the baby broccoli and Asian greens. Return the frying pan to a medium-high heat with another drizzle of oil, if needed. Cook the baby broccoli until tender, 5-6 minutes. Add the Asian greens and cook, until just wilted, 1-2 minutes. Remove from the heat. Add the oyster sauce and toss to combine. Transfer to a serving plate.