WARM POACHED CHICKEN WITH ONION RICE AND FRESH GINGER RELISH 1 x 1.5 kg chicken, excess fat removed 1 bunch coriander (cilantro), including roots (reserve leaves for sauce) 3 spring (green) onions, chopped 1 teaspoon black peppercorns 500g long grain rice 1 tablespoon vegetable oil 1 tablespoon sesame oil 1 tablespoon crushed garlic 1 tablespoon grated ginger 1 onion, finely sliced TO SERVE Coriander (cilantro) sprigs Fresh ginger relish (recipe follows) Cucumber

Place chicken in a large saucepan and add coriander roots and stems, spring onions, peppercorns, salt and 2 litres of water. Bring to the boil.

Reduce heat to a bare simmer, cover saucepan and continue to simmer for 25 minutes. Remove from heat and leave the chicken in the pot for a further 40 minutes, without lifting the lid.

Wash rice until water runs clear. Heat the oils in a medium saucepan over low heat and add garlic, ginger and onion. Cook for 15 minutes or until onion is soft. Add rice to the pan and stir-fry for 3 minutes until grains are well-coated with oil. Increase heat to medium-high, add 1 litre of chicken liquid to rice and bring to the boil. Reduce heat to a simmer and cook, covered, for 15 minutes. Remove from heat and leave for 10 minutes without lifting the lid. Before serving, season with salt and pepper.

Remove chicken from the saucepan and cut into serving-size pieces. Decorate with sprigs of coriander. Serve with onion rice, fresh ginger relish and a bowl of peeled and sliced cucumber.

Serves 6.

FRESH GINGER RELISH

2 tablespoons ginger, cut into matchsticks
8 spring (green) onions, finely sliced
1/4 cup vegetable oil
Salt and pepper

In a mortar and pestle, lightly bruise the ginger and spring onions. Heat the oil in a pan until smoking and pour over ginger mixture in a heat-proof bowl. Season with salt and pepper. Allow to cool before serving.

Bills - Breakfast, Lunch + Dinner, Bill Granger