Instructions
Follow the steps and taste along the way.
Cook the rice
Rinse the rice in a sieve under cold water. Put it in a small saucepan with 330 ml water and 1 g salt. Bring to a boil, cover, and cook over low heat for 12 minutes. Remove from the heat and leave covered for 5 minutes.
Prepare the cucumber and glaze
Cut the cucumber into thin half-moons. Toss it with the rice vinegar, sesame oil, and the remaining 0.5 g salt; set aside for at least 10 minutes. Grate the ginger and squeeze the lime. In a bowl, mix the soy sauce, honey, lime juice, ginger, and 30 ml water.
Coat and sear the chicken
Cut the chicken breasts into pieces about 2 cm in size and pat them dry with a paper towel. Toss them with the cornstarch. Heat the rapeseed oil in a large pan over medium-high heat. Sear the chicken in a single layer, in two batches if needed, for about 3–4 minutes per side, until golden and fully cooked through, reaching at least 74 °C in the center.
Finish the glaze and toast the sesame
Leave the seared chicken in the pan. Reduce the heat to medium, pour in the prepared glaze, and cook, stirring, for 1–2 minutes, until it coats the chicken evenly. Briefly toast the sesame seeds in a dry small pan for about 1 minute, until fragrant.
Divide into bowls
Divide the rice among three bowls, then add the glazed chicken and drained cucumber. Sprinkle with the toasted sesame seeds and finely chopped spring onion. Serve right away, while the chicken is warm and its crispy edges contrast with the refreshing cucumber.
