Asian jasmine rice bowl with black tea-plum glazed chicken, wok cauliflower, and scallion cucumber

Instructions

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   1. Place the jasmine rice in a saucepan with 480 ml (2 cups) water and a pinch of salt. Bring to a boil, cover, reduce the heat, and cook for 12 minutes. Remove from the heat and let it rest, covered, for 10 minutes before fluffing with a fork.

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   2. While the rice cooks, make the glaze by mixing the black tea, plum jam, 45 ml (3 tbsp) soy sauce, 15 ml (1 tbsp) rice vinegar, honey, half of the ginger, and half of the garlic in a bowl.

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   3. Season the chicken with salt and black pepper. Heat a large skillet or wok over medium-high heat with the neutral oil and 15 ml (1 tbsp) sesame oil. Brown the chicken for 6 to 8 minutes, stirring occasionally, until fully cooked and it reaches an internal temperature of 165°F / 74°C.

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   4. Pour the glaze mixture over the chicken and cook for 3 to 5 minutes more, stirring, until the sauce reduces and becomes glossy, coating the meat.

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   5. In another large skillet or in the same cleaned wok, heat 15 ml (1 tbsp) sesame oil. Add the cauliflower, remaining ginger, and remaining garlic. Stir-fry for 5 to 7 minutes until the cauliflower is tender but still firm, with browned edges. Add 15 ml (1 tbsp) soy sauce and toss well.

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   6. In a medium bowl, combine the cucumber with 30 ml (2 tbsp) rice vinegar and half of the scallions. Let stand for 5 minutes so it lightly pickles.

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   7. Divide the jasmine rice among 4 bowls. Top with the glazed chicken, stir-fried cauliflower, and scallion cucumber.

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   8. Finish each bowl with the remaining scallions and toasted sesame seeds. Serve immediately.