for 4 person

Rice

250 g	jasmine rice
4 dl	salted water

Salad

2 ½ tbsp	rice vinegar
2 ½ tbsp	soy sauce
2 tbsp	sesame oil
½ tbsp	sugar
2 cm	ginger, finely grated
460 g	grated carrot

Sauce

¾ dl	soy sauce
½ dl	water
2 tsp	sesame oil
1 ½ tbsp	liquid honey
20 g	ginger, finely grated
3	garlic cloves, squeezed

To fry

1 tbsp	oil, for frying
800 g	chicken thighs (boneless)

How it's done

Rice

Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Place the water and rice in a pan, bring to the boil, leave covered on a switched-off hob for approx. 15 mins. until fully absorbed; do not remove the lid. Separate the rice with a fork.

Salad

Combine the rice vinegar, soy sauce, sesame oil, sugar and ginger in a bowl, mix in the carrots.

Sauce

Whisk the soy sauce, water and sesame oil in a bowl. Mix in the honey, ginger and garlic.

To fry

Heat the oil in a non-stick frying pan. Brown the chicken in batches over a medium heat for approx. 5 mins. on each side, remove from the pan. Pour the sauce into the same pan, return the chicken to the pan and reduce for approx. 5 mins. Serve the chicken and the sauce with the rice and salad.

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