Hainanese-Style Chicken & Rice

• Heat a drizzle of sunflower oil in a pot or saucepan over medium heat. Fry half each of the onion, the garlic and the ginger for 2 - 3 minutes until fragrant.
• Add the rice and toast for 1 - 2 minutes.
• Pour in two thirds of the stock.
• Boil the rice for 10 - 12 minutes, covered.

• Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the chicken for 4 - 5 minutes.
• Add the scallions and the rest of the ginger, then fry for 1 minute. 
• Deglaze with the rest of the stock, then add the sesame oil and simmer gently for 2 - 3 minutes, or until the chicken is done.
• Set aside 1 tbsp cooking liquid per person.

• Heat a drizzle of sunflower oil in a small saucepan over medium-high heat. Fry the rest of the onion and the garlic for 1 - 2 minutes until fragrant.
• Add the chilli pepper, the soy sauce, the ketjap, the lime juice and the reserved cooking liquid. Mix well to combine.
• Bring to the boil, then reduce the heat and simmer gently for 1 - 2 minutes.

• Quarter the radishes.
• Fluff through the rice with a fork.
• Remove the chicken from the pan, then transfer the rest of the stock and the cooking juices to a bowl for serving.
• Thinly slice the chicken.

Did you know... the radishes in this recipe contain vitamin C, a nutrient that contributes to the normal function of the immune system.