Method

Cook rice

Using absorption method, cook the rice. Place it in a saucepan with two cups of cold water. Bring to the boil until the water has completely absorbed. Cover pot with a lid, remove from heat and set aside for a minimum of 15 minutes.

Cut and crumb chicken

Place chicken flat on a board and cut into half its thickness by running the knife through the centre of the chicken parallel to the board. Spread panko breadcrumbs on a large plate and combine with salt and pepper. Whisk one egg into a bowl and dip each piece of chicken into the egg and then panko breadcrumbs ensuring each side of the chicken gets a nice even coating.

Cook chicken

Place a large heavy-based fry pan on a medium to high heat. Add enough oil to generously cover base of pan. Once oil has heated, fry chicken for two to three minutes on each side until golden brown. Do not over crowd the pan. Transfer cooked chicken to a plate lined with a paper towel to absorb excess oil.

Make katsu

Slice the onion into thin strips. Whisk the remaining eggs into a bowl. Combine ⅓ cup of stock with the soy sauce and sugar. In the same fry pan used to cook the chicken, add a drizzle of olive oil and place on a medium to high heat. Cook onion for eight minutes until soft. Then add stock mixture and bring to a rapid boil. Top with the chicken, pour over the egg, cover with lid (or foil) and cook until the egg has set (approximately five minutes).

To serve divide rice among serving bowls. Slice chicken into 2cm strips in the pan and use a spatula to gently lift katsu and place it on the rice. Finish with finely sliced spring onion.

This recipe is included in this week's Ready to Cook Home delivery collection.

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