Pop the chicken into a large pot and cover with cold water or if you’ve got it, chicken stock. Chunk up the spring onions and drop those in along with the roughly chopped ginger, smashed garlic cloves and the soy sauce.

Set over a high heat and bring to a rolling boil. Remove from the heat, add a lid and set aside for 90 mins. The residual heat will fully poach the chicken.

For the sesame sauce, pop the sugar, vinegar, tahini and soy sauce into a blender or bowl and whizz together until smooth. Add icy cold water as needed to loosen, until you have a creamy sauce. Finish with the sesame seeds and set aside.

To make the rice, rinse well with cold water until most of the starch has been washed away. Drain and pop into a saucepan with the salt, sugar and vinegar. Cover with 480ml of the chicken cooking liquid, add a lid and bring to a boil. Once boiling, reduce the heat to the lowest setting and cook for 8-10 mins, or until the rice is full cooked and the liquid has been absorbed. Remove from the heat and allow to rest for 10 mins.

Cut the cucumber into thin slices and finely chop the spring onions. Remove the meat fro the chicken, you can carve or shred, up to you!

Divide the rice between bowls, top with some chicken, a handful each of cucumber and spring onion and a good few ladles of the chicken cooking liquid. Add a spoon of soy and a generous spoonful of the sesame sauce.

Get stuck in.