Chinese white cut chicken with soupy rice, ginger and spring onion dressing

1.For white cut chicken, bring a pan filled with water to the boil, add chicken and remaining ingredients, cook over medium-high heat, skimming surface occasionally, until cooked through (20 minutes).

2.Meanwhile, combine rice and 750ml water in a saucepan over high heat, stir and bring to the simmer, then reduce heat to low and cook, covered, until rice is tender and fluffy (10-12 minutes). Remove from heat, cover with a tea towel and stand for 5 minutes.

3.Meanwhile, combine remaining ingredients in a bowl and set aside.

4.Divide rice among serving bowls. Top with chicken, ladle with stock to taste, drizzle with dressing and serve scattered with thinly sliced spring onion.