Double Braised Chinese Soy Chicken

• Remove chicken from oven, remove foil, add ginger paste, soy sauce mix, half the garlic and the water, gently turning drumsticks to coat. • Bake, uncovered, until chicken is golden brown and cooked through, 15-20 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook remaining garlic until fragrant, 1-2 minutes. Add jasmine rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, using a vegetable peeler, peel carrot into ribbons. Slice cucumber into half-moons. Thinly slice fresh chilli (if using).

• In a large bowl, combine carrot, cucumber, mixed salad leaves, a drizzle of vinegar and olive oil. Season to taste.