Poach the chicken

• Bring a saucepan of water to a gentle simmer with the ginger and the white parts of the spring onions.
• Lower in the chicken thighs and poach gently until cooked through and juicy.
• Lift the chicken out with tongs and keep the poaching broth.

Cook the rice

• Rinse the rice until the water runs clear.
• Cook the rice in the reserved poaching broth with a pinch of salt until tender and fluffy.
• Fluff with a fork and keep warm.

Make the sauce

• Mix the soy sauce, sesame oil and minced garlic in a bowl.
• Heat the neutral oil and pour it over the sauce to bloom the garlic.

Slice and serve

• Slice the poached chicken into bite-sized pieces.
• Serve over the rice, spoon the sauce on top and scatter with sliced spring onion greens.