Step 1

To a large saucepan, add around 2 liters of just boiled water. Add the Hainanese paste or ginger, garlic cloves, onions and chicken stock cube. Season the water with salt and pepper. Stir to combine and bring to a low simmer.

Step 2

Place the chicken legs/drumsticks into the saucepan and cook for 20-25 minutes, or until the internal temperature of the chicken leg is 165°C/ 75°C.

Step 3

Carefully remove the chicken legs with tongs and place on a plate. Top with garnishes of your choice, I love to use crispy chilli oil, sesame seeds and chopped Thai basil. Add a crack of black pepper and enjoy!