Coconut & soy braised chicken with sushi rice, cucumber & pickled ginger

Method

• step 1

  Pour the sushi rice into a large saucepan and add enough cold water to cover it. Swish it around in the water with your hands; the water will become cloudy, then drain it in a sieve. Repeat this step 10 times, or until the water in the saucepan stays clear when you’ve swirled the rice around. Drain well, then pour in 460ml of cold water. Set over a high heat and bring the pan to a boil. Pop on the lid, turn the heat to its lowest setting and simmer for 12-15 mins. Turn off the heat and leave the lid on. Let it stand for another 15 mins.

• step 2

  Heat the oil in a large frying pan over a medium-high heat and add a third of the chicken. Brown it all over for 4 mins, then remove from the pan and repeat in another two batches with the remaining chicken. Pour in the coconut milk, light and dark soy sauces and the sugar, stirring well. Return the chicken to the coconut milk mixture and simmer for 25 mins until the sauce has turned thick, dark and glossy, and the chicken is tender.

• step 3

  Lightly bash the cucumber with the side of a large knife, then cut into small pieces. Put in a bowl along with a pinch of salt and the chilli oil, then mix well. Separate the sushi rice a little with a fork, then spoon into bowls. Top with the coconut-braised chicken, some of the smacked cucumber and pickled sushi ginger.