Sticky Sesame Chicken and Rice

Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.

Meanwhile, trim the pak choy and separate the leaves. Cut the chicken into 3cm chunks and season with salt and pepper. Combine the kecap manis, 2 tsp soy sauce, ½ tsp white vinegar and 1 tsp water in a large bowl and season with pepper. Put half the kecap sauce mixture and 2 tbs mayonnaise in a separate bowl and stir to combine.

Whisk 1 egg in a shallow bowl. Put the cornflour and sesame seeds in separate shallow bowls. Dust the chicken with the cornflour, shake off the excess, then dip in the egg and coat in the sesame seeds. Heat 2cm vegetable oil in a small saucepan over high heat. Cook the chicken, in batches, for 3 mins each side or until browned and cooked through. Remove the chicken from pan.

While the chicken is cooking, bring a medium saucepan of water to the boil. Add the pak choy to the pan and cook for 1-2 mins until tender (see Make it yours). Drain.

Add the chicken to the remaining kecap sauce mixture and gently stir to coat. Divide the rice, sesame chicken and pak choy among bowls. Drizzle with the mayo mixture and enjoy!

Empty out the crisper drawer and boost your veggies by adding whatever you have on hand. Add thinly sliced carrot or broccoli florets to the pan and cook for a few minutes before adding the pak choy.