Garlic Butter Crispy Chicken Rice

Wash the rice three times, or until the water runs clear. Add to a saucepan along with the cold water, cover with a lid and leave to soak for 30 mins. Turn the heat to high and bring to a boil then turn the heat to the lowest setting and cook for 10 mins. Remove from the heat and set aside with the lid on for another 10 mins to finish cooking.

Heat the light soy sauce, mirin and brown sugar in a small saucepan set over a medium heat. Let the mixture simmer away until reduced by a third (about 5 mins). Transfer to a small jug and set aside.

Finely slice the chives and mince the garlic cloves.

Melt the butter in a small saucepan set over a medium heat. Add ⅓ of the garlic at a time, stirring for 30 seconds between each addition. Transfer the garlic butter to a large mixing bowl.

Add the chilli powder, zest of the lemon and ¾ of the chives (save the rest for garnish) to the garlic butter. Season with a pinch of salt and stir to combine. Set aside.

Cut the chicken thighs into bite-sized pieces. Add the chicken to a bowl and grate in the ginger. Add the light soy sauce and mirin and a generous pinch of salt and pepper, then mix thoroughly. Add the cornstarch and toss until covered.

Heat a generous glug of vegetable oil in a large frying pan set over a medium-high heat for around 3 mins. Carefully place the chicken in the hot oil, gently pushing the chicken pieces apart to prevent sticking. Cook for 10 mins, flipping the chicken over halfway through. Transfer the cooked chicken to the mixing bowl with the garlic butter and toss to coat.

To serve, divide the rice between bowls and top with the fried chicken. Make a small well in the centre of the chicken and add the egg yolk. Pour the sauce over the chicken and sprinkle with the remaining chives.