Miso-Glazed Chicken Thigh With Sticky Rice And Pickled Veg

Take your chicken out of the fridge, open the packet and let it air

Rinse your 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 [300ml] [400ml] cold water and a generous pinch of salt to a pot with a lid and bring to the boil over a high heat

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 – this is your sticky rice

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

Boil half a kettle

Top, tail and slice your radishes (as finely as you can)

Peel your carrot[s], and continue to peel lengths until you end up with a pile of carrot ribbons

Meanwhile, add the carrot ribbons and sliced radishes to a bowl with your rice vinegar, a pinch of salt and sugar and 2 tbsp [3 tbsp] [4 tbsp] boiled water

Give everything a good mix up and set aside for later – this is your quick-pickled veg

Add your miso, honey, ginger & garlic paste and mirin to a bowl with 1/2 tbsp [3/4 tbsp] [1 tbsp] boiled water and stir it all together – this is your miso glaze

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

Once hot, add your chicken thighs to the pan and cook for 9 min on each side or until charred and cooked through (no pink meat!)

Once cooked through add the miso glaze and cook for 1-2 min or until thickened slightly – these are your miso-glazed chicken thighs

Meanwhile, trim, then finely slice your spring onion[s]

Drain the quick-pickled veg