large piece of ginger, 1 tbsp 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 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 4 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.
Source: Good Food magazine