Ginger Scallion Chicken Rice Bowl

The sauce is the whole trick here. You pour hot oil over grated ginger and sliced spring onion, it sizzles for about ten seconds, and suddenly it tastes like something that took an hour. Make a double batch. It keeps for a week and it improves almost anything.

1. 1

   Put the rice in a pot with 1½ cups of water and a pinch of salt. Bring to a boil, cover, drop to the lowest heat for 12 minutes, then leave it covered off the heat.

   For this step

   • 1 cup (185 g) jasmine rice
   • 1 tsp fine salt
2. 2

   Season the chicken thighs well on both sides. Get a frying pan properly hot with a little oil and lay them in skin side or smooth side down.

   For this step

   • 400 g boneless chicken thighs
3. 3

   Cook for 6 to 7 minutes without moving them, then flip and give it another 5 minutes. You want deep golden, not pale. Rest on a board.

4. 4

   While it rests, put the grated ginger, sliced spring onion and salt in a heatproof bowl and stir.

   For this step

   • 3 tbsp fresh ginger
   • 6 spring onions
   • 1 tsp fine salt
5. 5

   Heat the oil in a small pan until it shimmers and a piece of spring onion sizzles hard on contact. Pour it straight over the ginger mixture. It will spit, so stand back. Stir in the soy sauce.

   For this step

   • 3 tbsp fresh ginger
   • 6 spring onions
   • 1 tbsp light soy sauce
6. 6

   Slice the chicken, pile it on the rice, spoon over plenty of sauce and add the cucumber on the side.

   For this step

   • 400 g boneless chicken thighs
   • 1 cup (185 g) jasmine rice
   • 1 tbsp light soy sauce
   • 1 cucumber

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