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.
Cover and bake for 15 minutes or until the chicken is cooked through (the thigh fillets will take longer than the breasts).
Divide the rice and chicken into 4 portions and garnish with the bok choy. Serve immediately.