Ching served up a tasty Chinese hainan chicken rice dish on today’s episode of Lorraine.

For the rice: 300g Jasmine rice, rinsed until water runs clear.

For the liquid to poach the chicken: Pinch of salt, 4 free range organic chicken thighs, skin off, deboned, 2 star anise, 1 inch knob of fresh root ginger, peeled and sliced, 1 tbsp Shaosing rice wine or dry sherry, 3 spring onions, sliced to 1 inch pieces, ½ tsp whole white peppercorns and ½ tsp Sichuan peppercorns.

For the Chinese ginger onion salsa verde dressing: 2 tbsp rapeseed oil, Pinch of salt, 1 inch piece of fresh root ginger, peeled and grated, 2 spring onion, washed, top and tailed, finely chopped, 1 medium green chilli, deseeded and finely chopped, 1 tsp toasted sesame oil.