Put the chicken in a large pot with the garlic, ginger and spring onions. Cover with water and bring to a gentle simmer.

Poach for 35 to 40 minutes, until cooked through. Remove the chicken and plunge into iced water to stop the cooking and firm up the skin.

Skim the fat from the poaching liquid and reserve 700ml of it.

Fry the rice in the oil for 2 minutes, then cook it in the reserved poaching liquid instead of water, the same way you would cook rice normally.

Make the chilli sauce by blending extra ginger, the chopped chilli, rice vinegar and a splash of the poaching liquid.

Carve the chicken, serve over the rice with the chilli sauce and a little soy sauce on the side.