Step 1

Wash the rice in a large bowl with plenty of cold water. Rinse and repeat three times until the water runs clear. If possible, soak the washed rice in water for 30 mins (this will help it cook faster). Drain the rice in a colander and set aside.

Step 2

Meanwhile, start on the sauce. Roughly slice the onion, carrot, ginger and 1/2 the garlic cloves. Heat a knob of butter in a large pan set over a medium heat. Add the sliced vegetables and sauté for 10-15 mins until soft.

Step 3

Add the light soy sauce, mirin, rice vinegar and butter to the pan and sauté for a further 3 mins. Transfer everything to a blender and blitz until you have a fine sauce. Pour into a bowl and set aside (the longer it sits the better).

Step 4

Mince the remaining garlic, finely dice the broccoli and thinly slice the spring onion. Heat the vegetable oil in a large saucepan set over a medium heat. Add the minced garlic and fry for 1-2 mins until fragrant but not coloured. Add the broccoli, rice and a generous pinch of salt. Stir to combine and cook for another minute.

Step 5

Add the chicken stock, stir once and cover with a lid. Turn the heat up to high and bring to a boil, then turn the heat down to the lowest setting and cook for 12 mins. Turn the heat off and leave the rice to sit with the lid on for another 10 mins.

Step 6

Meanwhile, cook the chicken. Pat the chicken skin dry and season with a pinch of salt on both sides. Place the chicken skin side down into a cold pan and turn the heat up to medium. Cook for 5-6 mins or until the skin turns golden brown, then flip and cook for a further 2-3 mins. Remove and leave to rest for 3 mins. Slice the chicken into 1-2cm strips.

Step 7

Now to serve. For each serving, pack a small bowl with the rice. Flip the bowl onto the middle of a plate and lift up the bowl, leaving behind a mound of rice. Pour the sauce around the rice, like a moat. Add the chicken thighs, a sprinkling of spring onions and a few cracks of black pepper.