Scallion chicken with rice

Put the chicken leg quarters in a pot of water with thinly sliced ginger and two crushed scallions; bring to a boil over high heat.

Rinse the rice under running water, drain, add water and bring to a boil over high heat.

When the chicken boils, turn to low and simmer 8 minutes.

When the rice simmers, turn to low, cover and cook 18 minutes.

Turn off the heat under the chicken and let it sit in the hot water 15 minutes.

Heat a generous amount of oil in a saucepan with sliced ginger, scallions and shallots; stir over medium-low heat until golden and fragrant.

Pour through a sieve; return the oil to the pan and keep the crispy aromatics aside.

Add 2 tbsp soy sauce, 2 tbsp oyster sauce and 1.5 tsp sugar to the oil; stir over low heat until condensed, then turn off the heat.

Check the chicken is cooked by poking the thickest part with a fork: no pink juice. Shock it in an ice bath to stop the cooking.

Take the chicken out of the ice bath, wipe dry with paper towels, and debone with scissors, cutting around the ankles and along the bones and breaking the joints.

Cut the chicken into bite-sized pieces, keeping or removing the skin, and place on a serving plate.

Drizzle the scallion sauce over the chicken and garnish with diced scallions.

Fluff the cooked rice and sprinkle the crispy aromatics over it.