Chinese Steamed Ginger Chicken

Slice the chicken thighs into small pieces and set aside in a heatproof dish. Thinly slice the ginger and add to the chicken. Season the chicken with the remaining ingredients. Mix well and set aside.

Wash your rice three times until the water runs clear. Drain, then transfer to a large saucepan and add water until it reaches just below your first knuckle. Bring to the boil over a medium-high heat, then turn the heat to low and cover with a lid for 12 mins.

To prepare your steaming set up, fill a wok with 3cm water and place a heatproof bowl upside down in the pan. Bring to the boil then turn the heat to low-medium, and place the heatproof dish with the chicken on top of the upside-down heatproof plate. Cover with a lid and steam for 15-20 mins until cooked through.

Meanwhile, thinly slice the spring onion and set aside in a bowl of cold water.

Serve the steamed chicken with the rice and top with the sliced spring onions and lots of chilli oil.