Korean Chicken & Kimchi Dak Galbi

Rinse the sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully

Add the drained rice with 200ml [400ml] cold water and a pinch of salt to a pot with a lid and bring to the boil over a high heat

Tip: Don't let the water fully boil as this will make the rice stick to the pot!

Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min

After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving

Tip: Don't peek! Keep the lid on the whole time to get fluffy and sticky rice!

While the rice is cooking, peel and finely slice the brown onion[s]

Peel and finely chop (or grate) the garlic

Rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other and chop roughly

Add the sliced onion, garlic and spring greens to a large, wide-based pan (preferably non-stick) with a matching lid

Tip: Keep this off the heat as you'll just be using it to mix for now!

Top with the diced chicken thigh, soy sauce, gochujang, honey and kimchi

Season with a pinch of salt, drizzle with some vegetable oil and give everything a good mix up

Transfer the pan to the hob over a high heat and cook for 5-6 min or until the chicken and vegetables are starting to brown

Once starting to brown, reduce the heat to medium, add the lid to the pan and cook, covered, for 10-15 min or until the vegetables have softened and the chicken is cooked through (no pink meat!) – this is your chicken & kimchi dak galbi

Once done, transfer the chicken & kimchi dak galbi to a bowl and cover with tin foil

Return the pan to a medium-high heat with a drizzle of vegetable oil

Once hot, add the cooked rice to the pan and spread out with the back of a spoon

Cook for 2-3 min or until starting to crisp – this is your crispy rice