Method

• 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.
• 2.
  Combine the five-spice and 1 tbs salt flakes in a small bowl, then rub all over chicken. Cover and chill for at least 4 hours or overnight.
• 3.
  Place rice in a sieve and rinse until water runs clear. Place rice and 300ml cold water in a saucepan over high heat and bring to the boil. Reduce heat to low, then cover and cook for 10 minutes or until water is absorbed and rice is cooked and sticky. Spread rice over a baking tray and chill for 1 hour or until cool.

• 4.
  For the sauce, combine ginger, spring onion and 1 tsp salt flakes in a heatproof bowl. Heat oil in a saucepan over high heat for 1-2 minutes, then pour over spring onion mixture and stir to combine. Set aside to cool.
• 5.
  To steam chicken, place a steamer over a saucepan or wok of simmering water. Place whole spring onions on a shallow plate that fits the steamer, then place chicken halves, skin-side up, on top. Transfer plate to the steamer and steam chicken for 40 minutes or until juices of the chicken run clear when the thickest part of a thigh is pierced with a skewer. Set aside, covered, to rest.
• 6.
  To make fried rice, heat oil in a wok over high heat. Add mustard greens, if using, peanuts and chopped spring onion. Cook, stirring, for 1-2 minutes or until onion has softened slightly. Add the egg and cook, stirring occasionally, for 1-2 minutes or until starting to set. Add the rice and cook, stirring, for 3 minutes or until grains are well coated and separated. Add soy sauce and white pepper, and stir to combine.
• 7.
  Cut chicken into pieces and serve with fried rice and sauce.