Chinese Five Spice Chicken with Egg Fried Rice

Cook the rice following pack instructions. Drain and spread out on a roasting tray in an even layer. Set aside to cool completely.

Put the chicken thighs in a large saucepan and pour over enough water to cover by 3cm. Stir in the Chinese five-spice, cover and bring to a gentle simmer over a low heat. Cook for 14 mins, adjusting the heat so that the water is barely simmering, until cooked through. Use a spoon to skim off any foam-like liquid on the surface as the chicken cooks and discard. Remove the chicken from the pan and shred or slice into bite-sized pieces.

Heat 1 tbsp of the oil in a wok or large non-stick frying pan over a medium-high heat. Pour in the beaten eggs, cook for 1–2 mins, stirring, until only just set. Transfer to a plate. Allow to cool slightly, then roll up and chop into ribbons. Set aside.

Wipe the pan clean and add 1 tbsp of oil. Cook the leeks for 2 mins over a medium heat, stirring. Add the garlic and ginger and cook for a further 1–2 mins, stirring.

Add the remaining oil and once hot, add the rice, stirring to break up any lumps. Cook over a high heat for 2 mins, tossing, until thoroughly heated through, adding a splash of water if needed. Add the peas and cook for a further 2 mins.

Reduce the heat slightly and stir in the shredded chicken and any juices from the chopping board. Cook for a further min, stirring. Remove from the heat and gently mix in the cooked egg ribbons. Drizzle over the soy sauce and serve up straight away.