Fragrant Soy Chicken With Brothy Rice & Crispy Chilli Garlic

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Preheat the grill to high

Peel and finely slice your leek[s]

Peel and finely chop (or grate) half your garlic

Peel and slice the remaining garlic finely

Heat a pot with a matching lid with a drizzle of olive oil and a small knob of butter over a medium heat

Once hot, add the sliced leek and a generous splash of cold water cook for 5-6 min or until softened

While the leek is cooking, add your ginger paste, soy sauce, chopped garlic and 1 tsp [1 1/2 tsp] [2 tsp] sugar to a jug and mix until combined – this is your fragrant soy glaze

Once the leek has softened, add your white long grain rice to the pot with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving – this is your leek rice

While the rice is cooking, add your chicken (skin side up) to one side of a tin foil-lined baking tray (or two!) with a pinch of salt and pepper

Put the tray[s] under the grill for an initial 12 min or until the skin has started to crisp and look golden

Tip: Cooking for 3 or more? Do this in batches!

While the chicken is cooking, trim your green beans

Trim, then slice your spring onion[s]

Boil a full kettle

Once the chicken has had an initial 12 min, remove the tray[s] from the grill and add the trimmed green beans to the other side of the tray[s] with a drizzle of olive oil

Pour the fragrant soy glaze over the chicken, reserve the jug

Return the tray[s] to the grill for a further 5 min or until the green beans are tender and the chicken is cooked through (no pink meat!)

Once cooked, remove the tray[s] from the grill and slice your chicken

Meanwhile, add the sliced garlic to a small bowl with your chilli flakes (can't handle the heat? Go easy!) and a small knob of butter and microwave for 1 min or until crispy – this is your crispy chilli garlic & butter

Add 500ml [650ml] [850ml] boiled water to the reserved jug with your pho broth paste

Add any cooking juices from the tray[s] to the jug – this is your fragrant pho broth