Korean-style chicken bowl

Ingredients (serves 2)

• Chicken breast (raw)300 g
• Rice (dry)130 g
• Egg (2 pcs)110 g
• Carrot100 g
• Cucumber150 g
• Spinach60 g
• Soy sauce20 g
• Sesame seeds6 g
• Rapeseed / sunflower oil10 g

Also: Garlic, chilli paste or flakes, vinegar, spring onions

Method

1. Get ready: rinse the rice (130 g). Cut the chicken into strips and wash your hands. Cut the carrot and cucumber into matchsticks, finely chop the garlic and rinse the spinach.
2. Pour 260 ml of water over the rice and bring to the boil over high heat (2–3 min). Cover and simmer over low heat for 12–15 min until the water is absorbed.
3. While the rice cooks, sprinkle the carrot and cucumber with a splash of vinegar and set aside.
4. Heat 0.5 tbsp oil (5 g) in a frying pan over medium heat. Fry the chicken with the garlic for 6–7 min, stirring. Pour in the soy sauce (20 g) for the last minute.
5. Check the chicken: a strip cut open must not be pink inside and the juices should run clear. Transfer to a plate.
6. In the same pan, wilt the spinach over medium heat for 1 min and take it out. Add the rest of the oil (5 g), crack in the 2 eggs and fry for 3–4 min until the whites are completely set.
7. Divide the rice, chicken, spinach, carrot, cucumber and egg between 2 bowls. Sprinkle with sesame seeds and spring onions and serve with chilli.