Trim any excess fat and loose flaps of skin from the chicken (otherwise keeping the skin on the chicken), then set aside. Reserve the offcuts too. Rub coarse salt all over the chicken, then poach in a saucepan of simmering water, ensuring it is fully immersed, with two-thirds of the ginger, three-quarters of the crushed garlic, 1 spring onion and the turmeric for 25-40 mins depending on the size of the chicken.

Put the cooked chicken in a bowl of iced water for 15 mins to stop the cooking process. Pour the chicken broth into a jug and set aside.

For the ginger & spring onion sauce, combine the garlic, ginger, spring onion and chicken bouillon powder in a serving dish and add a good pinch of salt and sugar. Heat the oil in a small pan until hot then pour over the other ingredients.

To make the red chilli sauce, combine all of the ingredients in small pan with 100ml of the reserved chicken broth, bring to a simmer, then remove from the heat and pour into a serving dish.

Prepare the rice by heating a frying pan or saucepan over a medium heat and adding the reserved chicken skin and fat from step 1. Once it has rendered (melted a little), add the remaining garlic, ginger and spring onion and cook for 1-2 mins until beginning to brown Stir in the washed rice and 1 litre of the reserved chicken broth. If you don’t have enough left, top up with water or chicken stock. Leave the rice to cook for around 10-15 mins or according to pack instructions. Remove the bones from the chicken, slice then serve with the rice and sauces. Garnish with the coriander and cucumber.