• In a medium saucepan, heat the butter and a dash of olive oil over medium heat.
• Cook hainanese paste until fragrant, 1-2 minutes.
• Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil.
• Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. 

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, trim baby broccoli, halving any thicker stalks lengthways.
• Thinly slice cucumber into rounds.
• Thinly slice spring onion (reserving the white ends) and long chilli (if using).

• Half-fill a large saucepan with water, add white ends of spring onion and a generous pinch of salt, then bring to the boil over high heat. 
• Add chicken thigh then reduce heat to medium-low and simmer until the chicken is cooked through, 10-14 minutes.

TIP: Chicken is cooked through when it is no longer pink inside.

• While chicken is poaching, add baby broccoli and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
• Microwave baby broccoli on high until just tender, 2-4 minutes.
• Drain broccoli, then return to the bowl and cover to keep warm.

• In a small heatproof bowl, microwave ginger lemongrass paste and a generous drizzle of olive oil, until fragrant, 30 seconds. Add remaining spring onion, season and stir to combine.
• In a second small bowl, combine soy sauce mix and a pinch of sugar.
• In a third small bowl, transfer over sriracha.

TIP: Cover the bowl with a lid or cling wrap as the paste might spatter!

• Using tongs, remove the chicken from the saucepan. Transfer to a chopping board and thinly slice.
• Divide fragrant rice, baby broccoli and fresh cucumber between bowls. Top with Hainanese chicken, then garnish with long chilli.
• Serve with traditional three sauces. Enjoy!