Jasmine Rice Bowl with Miso-Cherry Glazed Chicken, Sautéed Bok Choy and Pickled Cucumber

Instructions

1. 1

   1. Place the jasmine rice in a sieve and rinse under cold water until the water runs almost clear. Add it to a saucepan with 420 ml (1 3/4 cups) water and 1 g salt. Bring to a boil, cover, reduce to very low heat, and cook for 12 minutes. Remove from the heat and let it rest, covered, for 10 more minutes.

2. 2

   2. While the rice cooks, make the pickled cucumber. In a bowl, combine the cucumber, 30 ml (2 tbsp) rice vinegar, sugar, 1 g salt, and red pepper flakes if using. Toss well and let sit for 15 minutes, mixing once halfway through.

3. 3

   3. In another bowl, mix the white miso paste, cherry jam, 30 ml (2 tbsp) soy sauce, 15 ml (1 tbsp) rice vinegar, grated ginger, half of the chopped garlic, and 5 ml (1 tsp) sesame oil until smooth.

4. 4

   4. Season the chicken with 2 g salt and black pepper. Heat a large skillet or wok over medium-high heat with 15 ml (1 tbsp) vegetable oil. Sear the chicken for 5 to 6 minutes, stirring occasionally, until nicely browned.

5. 5

   5. Reduce to medium heat, add the miso-cherry sauce to the chicken, and cook for 3 to 5 minutes more, stirring constantly, until the glaze thickens and the chicken is fully cooked. If you prefer to verify by temperature, the center should reach 165°F/74°C.

6. 6

   6. In another large skillet, heat the remaining 15 ml (1 tbsp) vegetable oil with the remaining 5 ml (1 tsp) sesame oil over high heat. Add the bok choy, the remaining chopped garlic, and the remaining tablespoon of soy sauce. Stir-fry for 3 to 4 minutes until tender but still crisp.

7. 7

   7. Fluff the jasmine rice with a fork. Divide the rice among 4 bowls. Top with the glazed chicken, sautéed bok choy, and lightly drained pickled cucumber.

8. 8

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