Chinese Chicken with Rice & Chilli Ginger Dressing

SERVES 4

INGREDIENTS:

FOR THE CHICKEN:
chicken thighs
2tbsp Chinese five spice
FOR THE DRESSING:
2cm fresh ginger, grated
½ red chilli, finely chopped
3 spring onions, finely sliced
2tbsp mirin
1-2 tbsp light soy sauce
2tbsp water or more, to taste
2tbsp fresh coriander, chopped
FOR THE RICE:
basmati rice
3 eggsTO SERVE:
coriander, chopped
spring onions, finely sliced
soy sauce

METHOD:
1. Toss the chicken in the five spice and place under a hot grill. Grill until cooked through, turning over half-way through.

2. Rinse the rice and add to a pan with 2 parts water and a pinch of salt. Bring to a simmer, reduce the heat, cover and leave to cook for 10-15 minutes, until cooked through. Turn off the heat and fluff up the rice with a fork, then pour the eggs over the top and spread around into an even layer. Replace the lid and leave to steam.

3. For the dressing, combine the ingredients in a small bowl and set aside.

4. Serve the rice and chicken with the dressing and sprinkle over the coriander and spring onions.