In its Eat Well for Less series, OFM asked 10 chefs to make a meal for four whose ingredients cost £5 or less – barring items that would already be in the household cupboard, such as olive oil, soy sauce, dried herbs and spices.

This is a classic Sichuan dish, and "mouthwatering" is the traditional name used to describe it, though my version is easier to cook and not as spicy. Perfect for a winter warmer served with rice garnished with toasted sesame seeds. The liquor from the chicken juices can be served on the side in a pot to moisten the rice.

For the chicken
spring onions 1 bunch (110g)
free-range chicken thighs (or drumsticks) 400g
fresh root ginger 2.5cm piece, peeled and grated
mirin 2 tbsp
ground Sichuan pepper ½ tsp
sea salt ¼ tsp, ground
dried chilli flakes ½ tsp, crushed

For the dressing
vegetable oil 2 tbsp
ground Sichuan pepper ½ tsp
dried chilli flakes ½ tsp, crushed
light soy sauce 1 tbsp
rice vinegar 1 tbsp
toasted sesame oil 1 tbsp

basmati rice 400g
water 500ml
sesame seeds toasted, if you have them

TOTAL £4.92 from Tesco and butcher

Slice the spring onions into 2.5cm pieces. Reserve two for garnish and place the rest on a shallow heatproof dish.

Lay the chicken thighs on the spring onions, then rub the chicken with grated ginger. Season with mirin, ground Sichuan pepper, ground sea salt, crushed dried chillies, coating the chicken and mixing all the seasoning ingredients well.

Fill a wok or pan with a litre of water. Place a stainless steel steamer rack over the top, place the heatproof dish with the chicken on top of the rack, put a wok lid on and steam on a medium heat for 25 minutes.

Meanwhile, place the basmati rice in a colander and wash until the water runs clear. Place the rice in a medium-sized pot and add 500ml of water. Bring this to the boil on a high heat, then turn the heat down low and cook, lid on, for 15-20 minutes, until all the rice has absorbed the water and steam. Turn off the heat and fluff rice with a fork, then keep in the warm pot before serving.

To check if the chicken is cooked, put a skewer through the chunkiest part of the thigh, it should go through without resistance. Take it off the heat. The chicken will be piping hot so carefully shred it off the bone with a knife and fork and slice and shred the skin into bite-size pieces. Dress on a serving plate. Reserve the cooking juices.

Make the dressing. Heat a small wok or pan and add 2 tablespoons of vegetable oil. In a small heatproof bowl add Sichuan pepper and dried chilli flakes. Pour the hot oil over the spices, sizzling them, then add the light soy, rice vinegar, toasted sesame oil, 4 tablespoons of the reserved cooking juices and mix well. Spoon over the chicken.

To serve, finely slice the remaining spring onions and garnish over the chicken. Serve the rice into four bowls and garnish with toasted sesame seeds. Put the rest of the reserved cooking juices in a small bowl with a spoon, serve on the side. © Ching-He Huang; chinghehuang.com.