廣東薑蔥雞

Rinse the chicken thighs and cook them first: add salt, a knot of spring onion and ginger slices to the water, bring to a boil over high heat, then simmer over medium-low for about 20 minutes.

It's done when a chopstick pokes into the thickest part and no blood runs out.

While the chicken cooks, finely chop the ginger and spring onion into a large bowl — the more the better, it's especially fragrant.

Heat oil until hot and pour it over the ginger and spring onion (use plenty; the extra can be saved for stir-frying, super fragrant).

Add salt and chicken bouillon or chicken essence (skip if you don't have it) and stir evenly.

Let the cooked chicken cool a little, then put on a glove and shred the meat onto a plate.

Drizzle the ginger-spring onion sauce over the shredded chicken — you don't have to use all the oil.

Then toss by hand until the flavour is evenly absorbed.

So delicious — one taste and you'll be hooked!