Poached Chicken With Turmeric, Ginger & Rice Broth

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

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Slice your ginger (no need to peel!) into rounds

Peel and finely slice (don't chop!) your garlic

Peel and finely slice your shallot[s]

Season your chicken breast portion[s] with a pinch of salt and add them to a cold, dry pan (preferably non-stick with a matching lid)

Rinse your brown rice, then add the brown rice, sliced shallot, sliced garlic and sliced ginger to the pan with the chicken

Pour over 500ml [750ml] [1L] cold water and bring to a boil, covered, over a high heat

Once boiling, reduce the heat to low and simmer, turning the chicken half way, for 13-15 min or until the chicken is cooked through (no pink meat!)

While the chicken is cooking, slice your white cup mushrooms

Add the sliced mushrooms to a tray with a drizzle of vegetable oil and a pinch of salt

Put the tray in the oven for 12-15 min or until the mushrooms are cooked and starting to crisp – these are your roasted mushrooms

Meanwhile, boil a kettle

Chop your creamed coconut roughly (if required!)

Dissolve the chopped creamed coconut in 200ml [300ml] [400ml] boiled water

Add your ground turmeric, cracked black pepper (not a fan of pepper? Go easy!), soy sauce and rice vinegar – this is your turmeric stock

Once the chicken is cooked, transfer it to a clean board – this is your poached chicken

Add the turmeric stock to the pan, bring to the boil over a high heat, and cook, covered, for 3-5 min further or until the rice is cooked and tender – this is your turmeric, ginger & rice broth

Tip: Add a splash more water if the rice has soaked up a lot of broth!

Wash, then add your spinach to a colander and pour boiled water all over it so that it starts to wilt

Rinse the wilted spinach under cold running water until it's cool

Once cool, squeeze as much water out of the spinach as you can

Finely slice the poached chicken