Poached Hainanese Chicken, Tofu & DIY Sambal

• Meanwhile, boil the kettle. Thinly slice carrot into sticks. Roughly chop Asian greens. Thinly slice spring onion (reserve white ends!). Cut Japanese tofu into 2cm chunks. • 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-style stock powder, chicken and white ends of the spring onion. • Reduce heat to medium-low and simmer, until the chicken is cooked through, 8-12 minutes. • Meanwhile, heat a large frying pan with a drizzle of olive oil over medium-high heat. Cook tofu, tossing until browned, 3-4 minutes. Transfer to a plate. TIP: The chicken is cooked through when it is no longer pink in the middle.

• 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 bowl and cover to keep warm.

• While veggies are cooking, crush long chilli (if using) and remaining garlic with a pestle and mortar. Some like it hot, but if you don’t just hold back on the chilli. • 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), 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.

• In a small heatproof bowl, combine ginger lemongrass paste and sesame oil blend. Microwave, until fragrant, 30 seconds. • Season with salt and pepper then add chopped spring onion. Stir to combine.