Korean-Style Rose Chicken With Sesame Soy Spinach & Cauliflower Rice

Add your white long grain rice and cauliflower rice to a pot with a lid with 110ml [175ml] [225ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

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

Once hot, add your chicken breast strips and cook for 2-3 min on each side or until starting to brown

Boil half a kettle

Peel and finely chop (or grate) your garlic

Once the chicken is starting to brown, add the chopped garlic with your tomato paste and gochujang paste (can't handle the heat? Go easy!) and cook for 1 min or until fragrant

Once fragrant, add your Chinese rice wine with 150ml [200ml] [250ml] boiled water and your clotted cream

Season with a generous pinch of salt and pepper and cook for 5-6 min further or until cooked through (no pink meat!) – this is your Korean-style rose chicken

Once everything is nearly ready, reboil the kettle

Wash your spinach then add to a colander and pour boiled water all over it so that it starts to wilt

Drain the spinach and squeeze any excess water out with the back of a spoon, then transfer it to a small bowl with your soy sauce and toasted sesame oil

Give everything a good mix up – this is your sesame soy spinach