Mirin and sake glazed chicken thighs with rice and green beans

Ingredients

For 1 serving

• Skinless chicken thighs150 g
• Mirin1 tablespoon
• Sake1 tablespoon
• Soy sauce1 tablespoon
• Brown sugar1 teaspoon
• Jasmine rice70 g
• Green beans120 g
• Peanut oil1 teaspoon
• Sesame seeds1 teaspoon
• Saltto taste

Contains: gluten, nuts, soy, sesame

In season: June – September

Method

1. Rinse the jasmine rice until the water runs clear, put it in a small pan with 1.5 times its volume of water and a pinch of salt, bring to the boil, turn the heat right down, cover and cook for 12 minutes without lifting the lid, until the water is absorbed; turn off and leave to rest, covered.
2. Meanwhile top the green beans, wash them and steam them for 6–8 minutes, until tender but still crisp.
3. Pat the chicken thighs dry with kitchen paper; heat the groundnut oil in a frying pan over medium heat and brown them for 5 minutes per side, until well browned and cooked through.
4. In a cup mix the sake, mirin, soy sauce and brown sugar; pour into the pan and reduce for 2–3 minutes over medium heat, turning the chicken, until the sauce turns syrupy and coats it glossily.
5. Toast the sesame seeds in a dry small pan for 1 minute, until fragrant.
6. Slice the chicken and serve it with the rice and green beans, spooning over the glaze and sprinkling with sesame.