1 tbsp large piece of ginger, finely grated, the rest sliced
3 garlic cloves
1 tsp black peppercorns
1 tbsp soy sauce, plus 2-3 tsp (optional)
8 chicken legs
3 tbsp sesame oil
2 bunches spring onions, chopped
4 pak choi, halved
cooked long-grain white rice, to serve
- Put the sliced ginger, the garlic, peppercorns and half the soy in a large pan with the chicken legs. Add enough water to cover, and season with a little salt. Bring to the boil, then reduce to a low simmer, put on the lid and poach for 30 mins.
- Meanwhile, heat a pan and add the sesame oil and spring onions. Soften for 1 min, then remove from the heat and stir in the grated ginger and remaining soy sauce to make a relish.
- When the chicken is ready, remove from the pan, set aside 4 of the legs and chill for tomorrow. Add the pak choi to the poaching liquid and cook for 3-4 mins. Strain the poaching liquid to remove the ginger, garlic and peppercorns, reserving the liquid.
- Pull the skin from the remaining chicken legs and discard. Tear the meat into thick pieces. Serve in bowls with rice, the pak choi, a ladle of the hot chicken broth, the spring onion relish and extra soy sauce, if you like.