Chicken & spring onion rice with a crispy shallot chilli oil - Farrington Oils

Ingredients

• 6 chicken thighs, skin on, bone in
• Thumb sized piece of ginger, grated
• 3 tbsp light soy sauce
• 2 leeks, sliced
• Bunch of spring onions, slice into 2 inch chunks
• 240g Tilda basmati rice (rinsed)
• Chicken stock
• Fresh coriander leaves
• 200ml Mellow Yellow cold pressed rapeseed oil
• 1 large shallot, finely sliced
• 4 cloves garlic, finely sliced
• 1/2 tbsp Szechuan peppercorns, crushed
• 1 tbsp chilli flakes
• 1 tsp chilli powder
• 1 tsp salt
• 1/2 tsp sugar