Maple-Glazed Spiced Chicken

Peel and finely grate the ginger. Halve the carrot lengthwise and thinly slice. Thinly slice the spring onion. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Rinse the rice until the water runs clear. Crumble 1 stock cube* into a heatproof jug, add 250ml (1 cup) boiling water and stir to dissolve.

Heat 2 tsp oil in a medium saucepan over high heat. Add the ginger, carrot and spring onion and cook, stirring, for 1-2 mins until just starting to soften.

Add the rice and stock to the vegetables and stir to combine. Cover and bring to a simmer. Reduce the heat to low and cook, covered, for 12 mins or until tender and the liquid is absorbed. Turn off the heat and stand, covered, for at least 5 mins.

While the rice and vegetables are cooking, combine half the maple syrup*, 1 tbs water, 3 tsp soy sauce and ½ tsp white vinegar in a bowl.

Heat 1 tbs oil in a medium frypan over medium-high heat. Season the chicken with pepper. Cook the chicken for 3 mins each side. Reduce the heat to medium. Add the sauce and cook, spooning the sauce over the chicken regularly, for 2 mins or until the sauce is thickened and the chicken is cooked through. Remove from the heat and rest for 3 mins. Slice the chicken.

Meanwhile, trim the stems from the snow peas, removing the strings from one side. Put in a heatproof bowl, cover with boiling water and stand for 5 mins or until just tender. Drain. Divide the rice mixture, snow peas and chicken among bowls and drizzle with the pan juices. Scatter with a pinch of shichimi togarashi to serve (see cooking tip).