Doody’s chaotic rice dish

Instructions

1. Place the chicken in a bowl with the soy sauce, hoisin sauce and sweet soy sauce, then season to taste and stir to combine. Cover and refrigerate for 30 minutes.
2. Meanwhile, place the rice into a rice cooker, add about 500 ml (2 cups) water and press cook. Halfway through the cooking process, add a dash of olive oil and salt and pepper.
3. Drain the chicken, reserving the marinade. Set an airfryer to 200˚C and cook the chicken for about 9 minutes or until cooked through. Alternatively, preheat the oven to 200˚C , place the chicken on a baking tray and roast for 15-20 minutes.
4. Meanwhile, place the reserved marinade in a small saucepan and simmer over medium heat until thickened and reduced to a glaze consistency. Remove from the heat and set aside for serving. As soon as the chicken has finished cooking, brush all over with the glaze. Rest for 5 minutes, then thickly slice.
5. Heat a drizzle of oil in a frying pan over medium heat. Add the garlic and spring onion and stir for 1 minute or until fragrant.
6. Once the rice is cooked, stir in the garlic and spring onion mixture and season to taste with a little soy sauce.
7. To serve, spoon the rice into a bowl, top with the chicken and any resting juices and scatter with the extra spring onion.