Asian jasmine rice bowl with miso-lychee glazed chicken, wok-seared eggplant, and warm cucumber shiso salad

Instructions

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   1. Place the jasmine rice in a saucepan with 420 ml (1.75 cups) water and a pinch of salt. Bring to a boil, cover, reduce to low heat, and cook for 12 minutes. Remove from the heat and let it rest, covered, for 10 more minutes.

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   2. While the rice cooks, make the glaze. Blend or finely chop the lychees and mix them with the white miso, 30 ml (2 tbsp) soy sauce, 15 ml (1 tbsp) rice vinegar, 2 tablespoons of the reserved lychee syrup, the grated ginger, the honey, and half of the chopped garlic until you have a thick sauce.

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   3. Pat the chicken dry with paper towels and toss it with 5 ml (1 tsp) sesame oil and 1 tablespoon of the glaze. Let it rest for 5 minutes while you heat a large skillet or wok.

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   4. Heat 15 ml (1 tbsp) vegetable oil in the skillet over medium-high heat. Once hot, add the chicken and brown it for 5 to 6 minutes, stirring once or twice, until nearly cooked through. The thickest part of the chicken should reach 165°F/74°C.

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   5. Lower the heat to medium, add the remaining glaze to the chicken, and cook for 2 to 3 minutes more, stirring, until the sauce clings and turns glossy. Transfer the glazed chicken to a plate and keep warm.

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   6. In the same skillet, add the remaining vegetable oil and the eggplant with a pinch of salt. Stir-fry for 6 to 8 minutes until tender and browned. If desired, you can finish it for 2 minutes in a preheated oven at 425°F/220°C for a more roasted edge, though this is optional.

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   7. Add the remaining garlic, 15 ml (1 tbsp) soy sauce, 15 ml (1 tbsp) rice vinegar, and the mild chili flakes to the eggplant. Cook 1 minute more so it absorbs the seasoning.

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   8. For the warm salad, combine the cucumber with the remaining sesame oil, the lime juice, a little lime zest, the scallion, and half of the shiso. Let it sit for 2 minutes so it softens slightly while staying fresh.

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   9. Fluff the cooked rice with a fork and divide it among 4 bowls. Top with the wok-seared eggplant and the glazed chicken.

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    10. Finish each bowl with the warm cucumber salad, the remaining shiso, and the toasted sesame seeds. Serve immediately.