To make the rice, combine the oil, garlic and ginger in a non-stick saucepan. Saute until golden and fragrant.

Add the rice and toast until the rice is coated with oil.

Add the stock. Bring to the boil, reduce to a simmer, cover and cook for 20 minutes.

Remove from the heat and allow to sit for a further 5 minutes before fluffing up with a spoon.

Preheat oven at 180ºC

To prepare the chicken, combine the spring onion, ginger and salt in a medium mixing bowl.

Heat the oil in a small saucepan until smoking, then carefully pour this over the spring onion, ginger and salt. This will spit aggressively so stand back.

Place all the chicken in an oven proof dish preferably with a lid, (otherwise cover tightly with foil) then spread all the green sauce over the meat.

Divide the rice and chicken into 4 portions and garnish with the bok choy. Serve immediately.