Cuisine
Time
30 mins mins
Servings
3 people people
• To make the chilli and garlic sauce, heat the vegetable oil in a small saucepan over a medium heat. Add the chilli and garlic and cook, stirring, for 30 seconds, then add the soy sauce and sugar to the pan, bring to a boil and cook for a further 30 seconds, until the sauce has caramelised slightly but is still runny. Pour into a ramekin ready for later.
• Cut the chicken thighs into 5mm slices and put in a bowl. Cut the drained, soaked mushrooms into fine slices and add to the chicken slices. Add the marinade ingredients to the bowl and, using your hands, rub them together until all the marinade has been absorbed.
• Rinse the rice 2–3 times to get rid of any excess starch, then drain the rice through a sieve. Measure out the water for cooking in a jug. Finely slice the ginger and spring onion.
BUILD YOUR WOK CLOCK: place your ginger at 12 o’clock, then arrange the rice, water, marinated chicken bowl and spring onion clockwise around your plate.
