large piece of ginger, 1 tbsp finely grated, the rest sliced
1 tbsp garlic infused oil
1 tsp black peppercorns
1 tbsp gluten free soy sauce, plus 2-3 tsp (optional)
8 chicken legs
3 tbsp sesame oil
2 bunches scallions, chopped green end only
4 pak choi, halved
cooked long-grain rice, to serve
125ml low FODMAP chicken stock
Put the sliced ginger, the garlic infused oil, peppercorns and half the gluten free soy in a large pan with the chicken legs.
Add enough stock or water to cover, and season with a little salt. Bring to the boil, then reduce to a low simmer, put on the lid and poach for 30 mins.
Meanwhile, heat a pan and add the sesame oil and scallions. Soften for 1 min, then remove from the heat and stir in the grated ginger and remaining gluten free soy sauce to make a relish.
When the chicken is ready, remove from the pan, set aside 4 of the legs and chill for tomorrow. Add the pak choi to the poaching liquid and cook for 3-4 mins.
Strain the poaching liquid to remove the ginger, and peppercorns, reserving the liquid. Pull the skin from the remaining 4 chicken legs and discard.
Tear the meat into thick pieces. Serve in bowls with rice, the pak choi, a ladle of the hot chicken broth, the scallion relish and extra gluten free soy sauce, if you like.
Recipe adapted from: Good Food