Ching-He Huang cooks mouthwatering chicken thighs on Saturday Kitchen for a easy mid week supper.

Ching-He says: “A healthy, filling dish of tender steamed chicken with a spicy sauce, brown rice and stir-fried broccoli.”

The ingredients are: 2½cm piece fresh root ginger, peeled and grated, 2 tbsp mirin, ½ tsp ground Sichuan pepper, ¼ tsp ground sea salt, ½ tsp crushed dried chilli flakes, 400g free-range chicken thighs or drumsticks, 110g spring onions, two finely sliced and the remainder sliced into 2½cm pieces.

For the dressing: 2 tbsp vegetable oil, ½ tsp ground Sichuan pepper, ½ tsp crushed dried chilli flakes, 1 tbsp light soy sauce, 1 tbsp rice vinegar and 1 tbsp toasted sesame oil.

For the stir-fried broccoli: 2 tbsp flavourless oil, such as vegetable oil, 1 banana shallot, sliced, 1 garlic clove, sliced, 25g dried baby shrimp, 1 head Gai Lan (Chinese broccoli), cut into florets, 2 tbsp light soy sauce, 2 tbsp black rice vinegar and 2 tbsp toasted sesame oil.

To serve: 400g brown rice and 50g sesame seeds, toasted.