Hong Kong-Style Chicken & Mushroom Rice

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a generous drizzle of vegetable oil over a high heat

Once hot, add the diced chicken thigh with a pinch of salt and pepper and cook for 2-3 min on each side or until browned

Peel and finely dice your brown onion[s]

Slice your white cup mushrooms finely

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Peel and finely chop (or grate) your garlic

Once the chicken has browned, reduce the heat to medium, add the diced onion and sliced mushrooms and cook for 4-5 min or until the onion is slightly caramelised

Once caramelised, add the chopped ginger and chopped garlic and cook for a further 1 min or until fragrant

Once fragrant, add your basmati rice and Chinese rice wine to the pan with your chicken stock mix and your chilli flakes (can't handle the heat? Go easy!)

Give it a good mix up until the rice is fully coated

Add 300ml [390ml] [600ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed, the rice is cooked and the chicken is cooked through (no pink meat!)

Meanwhile, combine your hoisin sauce, mirin and soy sauce in a small bowl – this is your hoisin dressing

Once the rice is cooked, add your blanched peas to the top of the rice, without stirring

Increase the heat to medium-high and cook, covered, for a final 2 min or until the rice is slightly crispy on the base of the pan

Once slightly crispy, gently stir the peas through the rice and season with salt and pepper – this is your Hong Kong-style chicken & mushroom rice