2 chicken breasts
3 tbsp soy sauce (gluten-free if required)
1 tsp chopped ginger
4 spring onions
1 tbsp of tomato ketchup
1 ½ tbsp of red wine vinegar
1 tsp of brown sugar
1 heaped tsp of cornflour
handful of beansprouts
shot of veg oil
1. Soak the rice in cold water. Cut away any sinew from the chicken and slice into thin strips. Toss the chicken in the soy sauce and leave to marinate for as long as possible.
2. Drain the rice, put into a pan with cold salted water and then boil for 9 minutes until plump. Slice all of the spring onions as finely as possible and cut the ginger small as well.
3. Fry the soy chicken in the shot of oil until very nearly cooked through. Toss in the ginger and the white ends of the chopped spring onions into the pan.
4. Stir together the ketchup, sugar, vinegar, and 100ml of water in a small bowl. Pour into the pan and bring to a simmer, stirring all the time.
5. Mix the cornflour in a small bowl with two tablespoons of cold water, then add to the pan. Let the mixture bubble for 2-3 minutes, stirring all the time to prevent burning around the edges, then stir through the beansprouts at the last moment.
6. Drain the rice once cooked and serve a mound of the rice with the sweet and sour chicken on top, then garnish with the finely sliced green part of the spring onion and tuck in.