Garlic Butter Crispy Chicken Rice

Start by washing the rice three times, or until the water runs clear. Cover with cold water and soak for 30 mins.

Drain the rice and add cold water. Turn the heat to high and wait until boiling. Once boiling, lower the heat to the lowest setting and cook for 10 mins. Turn the heat off and leave to sit for a further 10 mins.

Add three-quarters of the light soy sauce, three-quarters of the mirin, and all the brown sugar to a small saucepan. Heat over a medium heat for 5 mins, or until reduced by one-third. Transfer to a small jug and set aside.

Slice the chives and set aside. Finely mince the garlic cloves.

Add the butter to a small saucepan and heat over a medium heat for 1-2 mins until melted. Add one-third of the garlic and stir for 30 seconds, then add another one-third and stir for a further 30 seconds. Repeat for the last third of garlic. Set aside.

Add the chilli powder, pinch of salt, zest of 1 lemon and three-quarters of the chives to a large mixing bowl. Pour the garlic butter on top and stir.

Cut the chicken thighs into bite-sized pieces. Add the chicken to a bowl and grate in the ginger. Add the remaining light soy sauce and mirin, a big pinch of salt and pepper, then mix thoroughly. Add the cornstarch and toss until covered.

Heat some vegetable oil in a medium frying pan set over a medium-high heat for around 3 mins. Carefully place the chicken in the pan, gently push the chicken pieces apart to prevent sticking, then cook for 5 mins. Flip the chicken and cook for a further 5 mins. Remove from the pan and toss in the garlic chilli butter.

To serve, add the rice to serving bowls followed by the fried chicken. Push the chicken towards the edge to make a small well and add an egg yolk. Sprinkle with the remaining chives. Pour the sauce over the chicken and enjoy.