Fragrant, comforting and restorative. And super-simple to make. Feeds 2

• 3 bone-in, skin-on chicken thighs
• Veg oil
• 4 slices ginger
• 3 cloves garlic, peeled and squished
• 1 small onion, peeled and quartered
• 3 spring onions, trimmed and cut into pieces
• 1 small piece fresh turmeric, sliced (if you have it)
• 1 lemongrass stalk, bashed
• 6 black peppercorns
• 4 tbsp soy sauce
• 2 tbsp black vinegar
• 2 tbsp shaoxing rice wine
• 2 tbsp brown sugar
• 650ml water
• Fresh coriander
• Rice

1. Brown the chicken in a little veg oil in a deep frying pan on a medium heat
2. Once browned on both sides (doesn’t need to be cooked), remove it from the pan and add the ginger, garlic, onion, spring onion, turmeric, lemongrass and peppercorns
3. Once these start to soften, add the soy sauce, vinegar, shaoxing, sugar and water. Bring to the boil
4. Pop the chicken back in on top and push under the surface of the liquid
5. Simmer with the lid on for 45 mins. Meanwhile, cook your rice
6. Strain the broth, shred the chicken and serve together over the rice
7. Scatter with fresh coriander, some fresh or pickled chilli if you like