Step 1

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and the stock paste, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Step 2

Meanwhile, heat a drizzle of oil in a large frying pan or wok on medium-high heat. When hot, add the diced chicken and season with salt and pepper. Fry, stirring occasionally, until browned, 4-5 mins. As the chicken sizzles away, halve the plums, remove the stones and chop each half into 1 cm chunks. Add the plum pieces and sugar (see ingredients for amount) to the pan with the chicken and continue cooking for a minute. IMPORTANT: Wash your hands after handling chicken and its packaging.

Step 3

While everything is cooking, trim the bok choy then thinly slice widthways. Trim the spring onion and thinly slice. Peel and grate the garlic (or use a garlic press). Halve the red chilli, deseed and finely chop. Zest and halve the lime. Chop one lime half into wedges.

Step 4

Add the bok choy, garlic and chilli to the pan. Cook, stirring regularly until the bok choy has softened, 1-2 mins.

Step 5

Stir in the hoisin sauce and ketjap manis. Add the water for the sauce (see ingredients for amount) and squeeze in half the lime juice, ensuring everything is well coated. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Step 6

Fluff the rice up with a fork and stir through the lime zest. Share the rice between your bowls and top with the stir-fry. Finish with a sprinkle of spring onion and add a lime wedge for squeezing over. Enjoy!