Garlic ginger chicken rice bowl

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Step 1

I. To make the quick pickled cucumbers, in a large bowl combine the rice wine vinegar, soy sauce and sugar, then add the cucumber slices and leave to pickle whilst you prepare the rest of the food

Step 2

2. Bring a large saucepan of water to the boil and cook the jasmine rice according to the packet instructions.

Step 3

3. Bring two separate saucepans of water to the boil - one will be used to boil your egg and the other to steam the pak choi.

Step 4

4. Pat the chicken thighs dry using a kitchen towel, season with salt and pepper, then coat in the cornflour.

Step 5

5. Heat the oil in a large pan and cook the chicken thighs, over a medium heat, for 5-10 minutes on each side until cooked through and golden and crispy on the outside. Remove the chicken thighs from the pan and set aside.

Step 6

6. Meanwhile, steam the pak choi for 3-4 minutes, until tender but crunchy. For a soft-boiled egg, place the egg in boiling water for 5 minutes, then transfer immediately to an ice bath until cool.

Step 7

7. Reduce the heat to low under the large pan and sauté the garlic and ginger for 2-4 minutes, stirring constantly, until they just begin to turn a darker colour. Add the soy sauce, rice wine vinegar and sweet chilli sauce, along with the water. Bring the sauce to a low simmer and cook for 2 minutes. Add the chicken thighs back to the pan and continue to cook for 2-3 minutes, tossing continuously until coated in the sauce.

Step 8

8. When ready to serve, peel and halve the egg and slice the pak choi in half lengthways.

Step 9

9. Arrange the chicken thighs on the jasmine rice, spooning any remaining sauce over the chicken. Serve with the pak choi, picked cucumbers and soft-boiled egg.