Hainanese chicken is another childhood favourite. I’ve attempted it at home several times over the last few years and is a good remedy for when I’m in need of a health-boost. This time, I poached the chicken for 45 minutes with spring onions, garlic, ginger and peppercorns and then baked it in the oven for 30 minutes at 180 degrees celsius. As is customary, I used the poaching liquid to cook the rice (with more ginger – I couldn’t get enough!). It was a Sunday afternoon, and feeling lazy, I used bottled chilli sauce as a condiment. Drizzled with sesame oil, dark soy, the chicken is served with sliced cucumber, rice and some broth. Simple and delicious.