Ingredients 2 small chicken breasts -about 150 g ea
1 tbsp salt-reduced soy sauce
40 ml mirin
1 tbsp water
1 tsp grated ginger
½ garlic clove
1 cup short-grain white rice
½ litre water, extra
½ tbsp oil
1 tbsp sugar
½ bunch bok choy
1 spring onion, sliced
In a glass bowl, combine the chicken breast fillets, soy sauce, mirin, water, ginger and garlic.
Cover and marinate in the fridge for at least 4 hours.
Ready to put in fridge
Wash the rice thoroughly until the water runs almost clear. Drain, put in saucepan and add 375 ml of the extra water. Cover, bring to the boil, reduce and simmer for about 12 minutes. Allow it to sit covered for about 10 more minutes.
Meanwhile, remove the chicken from the marinade, reserving this marinade.
Drained, marinated chicken breasts
Heat frying pan with oil and cook the chicken breasts for about 6 -7 minutes on each side or until cooked -do not overcook or chicken becomes dry.
Remove from the heat and slice the chicken into 1 cm slices, keeping warm.
Sliced chicken -keep warm
In the same frypan, add the reserved marinade, adding the remaining water and the sugar. Bring to the boil, allow to simmer for about 2 minutes. Skim off any scum with a metal spoon.
Add the bok choy and cook until it just starts to wilt, about one minute.
Wilted bok choy
To serve, divide the rice into deep bowls, top with the bok choy
Add the sliced chicken and gently spoon over the sauce.