Three-Cup Chicken

Cook the sushi or jasmine rice following pack instructions.

Meanwhile, smash the garlic until flattened, then remove the skins. Slice the ginger into thin, round discs and set aside on a plate.

Combine the sauce ingredients in a small bowl and set aside.

Chop the chicken into bite-sized chunks and pat dry with kitchen paper.

Heat the neutral oil in a medium-sized casserole dish or wok. Cook the garlic and ginger for 1-2 mins or until lightly golden.

Push the garlic and ginger to the side, then add the chicken (laying it as flat as possible) and cook for 1 min each side, or until lightly golden.

Now add the sauce and toss well. Add a bit of water, so it’s only one-quarter of the way up the chicken, then bring to a simmer and add a lid. Reduce the heat to the lowest setting and cook for 25 mins, stirring halfway through.

Meanwhile, slice the red pepper, onion, spring onions and chilli into bite-sized pieces. Tear the basil leaves and set everything aside on a large plate.

Remove the lid and bring to the boil, then toss in all the chopped veg. Toss for 2 mins, then add the basil and turn the heat off.

Finish with a drizzle of sesame oil and toasted sesame seeds, then serve over the rice. Alternatively, grab a small pot that will hold all the rice (or individual clay pots) and set it/them over a medium heat. Add 1 tbsp sesame oil to the pot(s) and all the cooked rice, tip the chicken and sauce on top and cover with a lid. Cook for 2-3 mins to crisp-up the base of the rice. Then serve inside the pots