Step 1

Place the chicken, breast-side down, on a chopping board. Using sharp kitchen scissors or poultry shears, cut down either side of the backbone to remove. Discard (or freeze to use in stock). Then, using a sharp knife, halve the chicken down the breastbone.

Step 2

Place chicken, stock, lemongrass and ginger in a large saucepan with a lid over high heat, adding extra stock or water, if necessary, to cover the chicken. Cover and bring to the boil. Reduce heat to a slow boil and cook, covered, for 10 minutes. Remove from heat and stand, covered, for 10 minutes or until chicken is cooked through. (The juices of the chicken will run clear when the thickest part of a thigh is pierced with a skewer.)

Step 3

Meanwhile, for the spring onion and coriander sauce, combine ginger, spring onion and 1 tsp sea salt in a heatproof bowl. Heat oil in a saucepan over high heat for 1-2 minutes or until surface of oil begins to shimmer slightly. Carefully pour hot oil over the spring onion mixture and stir to combine. Stand for 5 minutes to cool slightly, then stir through coriander.

Step 4

Heat the basmati rice according to the packet instructions.

Step 5

Using a slotted spoon, transfer chicken pieces to a chopping board and halve crossways. Divide rice, soup and chicken among serving bowls and top with coriander and micro shiso. Serve with pickled chilli and sauce.