1. In a glass bowl, combine the chicken breasts, soy sauce, mirin, water, ginger and garlic. Cover and marinate in the refrigerator for at least 4 hours.

2. Wash the rice under several changes of water until it almost runs clear. Drain, add to a pot and pour in 3 cups of the extra water. Cover with a lid and bring to a boil, then reduce the heat to a simmer and cook for 12–14 minutes or until all the water has been absorbed. Remove from the heat and allow the rice to sit covered for 10 minutes.

3. Meanwhile, remove the chicken from the marinade, reserving the marinade. Heat a frying pan over a medium heat, add the oil and cook the chicken breasts for about 5 minutes on each side or until the chicken is cooked. Remove from the heat and slice the chicken into 1 cm thick slices, keeping warm.

4. In the same pan, add the reserved marinade, adding the remaining water and the sugar. Bring to a boil, then allow it to simmer for 1–2 minutes. Skim off any scum with a metal spoon. Add the bokchoy and cook until it starts to wilt, about 1 minute. Just before serving, add the scallions.

5. To serve, divide the rice into some deep bowls, top with the bokchoy and sliced chicken, and gently spoon over the sauce. Enjoy while hot.

Cook’s tip: If you can find only large chicken breasts, buy two and cut them in half lengthwise.

Serves 4

Preparation time: 15 minutes, plus at least 4 hours marinating

Cooking time: 25 minutes

Per serving: 467 calories, 15 g fat (3.5 g saturated), 38.5 g protein, 38.5 g carbohydrate, 1.5 g fibre