Pre-cook your rice. Store in an airtight container in the fridge.
- Cook the rice using the absorption method. Place ½ cup of rice, 3/4 cup cup of water and a pinch of salt into a medium pot. Bring to the boil without the lid. Just before it comes to a boil, place the lid on the pot and turn it down to a low heat and cook for 12 minutes. Remove from the heat and allow to sit with the lid on for 10 minutes. Allow to cool before transferring into an airtight container.
Make your Chinese five spice marinade. Store in a jar in the fridge.
- 1 Tbsp honey
- 2 Tbsp rice vinegar
- 2 Tbsp tamari or soy sauce
- 1 tsp chinese five spice
- 1/2 tsp sesame oil
- 1 tsp ginger (grated)
- 1 garlic clove (crushed)
- Add all of the marinade ingredients into a jar and mix well.
- Add chicken 12hr – 20 minutes before cooking your chicken.