Poached Hainanese Chicken & DIY Sambal

• Meanwhile, boil the kettle. Thinly slice carrot into sticks. Roughly chop Asian greens. Thinly slice spring onion (reserve white ends!). • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • Heat a large saucepan over high heat. Add the boiling water (3 cups for 2 people / 6 cups for 4 people), chicken stock pot, chicken and white ends of the spring onion. Reduce heat to medium-low and simmer until the chicken is cooked through, 8-12 minutes.

TIP: The chicken is cooked through when it’s no longer pink inside.

• When chicken has 5 minutes remaining, add carrot, Asian greens and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave veggies on high until just tender, 2-3 minutes. • Drain, then return to the bowl and cover to keep warm.

• Meanwhile, crush long chilli (if using) and remaining garlic with a pestle and mortar. • SPICY! Use less sriracha if you’re sensitive to heat! Add sriracha, the vinegar, olive oil (1 tbs for 2 people / 2 tbs for 4 people) and a good pinch of brown sugar. Pound until your preferred consistency. Season to taste.

TIP: If you don’t have a pestle and mortar, you can combine ingredients in a food processor or very finely chop.

TIP: Some like it hot, but if you don’t, hold back on the chilli.

• In a small microwave-safe bowl, combine gingerlemongrass paste and sesame oil blend. Microwave until fragrant, 30 seconds. • Season to taste, then add chopped spring onion. Stir to combine.