4 Small chicken breast fillets, skin on
3 tablespoons Soy sauce
2 tablespoons Sake
1 1/2 tablespoons Mirin
1 1/2 tablespoons Soft brown sugar
3 teaspoons Finely grated fresh ginger
300 g Long grain rice
2 tablespoons Finely chopped chives
2 tablespoons Oil

Pound each breast between two sheets of plastic wrap with a mallet or rolling pin until 1 cm thick. Place the soy sauce, sake, mirin, sugar and 1 teaspoon of the ginger in a flat non-metallic dish big enough to fit all the chicken in a single layer and stir until the sugar has dissolved. Add the chicken and turn to coat. Cover and refrigerate for 1 hour, turning once halfway through. Once the chicken has marinated, bring a saucepan of water to the boil. Add the rice and cook for 12 minutes, stirring occasionally. Drain. Stir in the chives and the remaining ginger, then cover until ready to serve. Meanwhile, drain the chicken, reserving the marinade. Heat the oil in a large deep frying pan and cook the chicken, skin-side-down over medium heat for 4-5 minutes – remove form the pan (the chicken should not be quite cooked through). Add the reserved marinade and 3 tablespoons water to the pan and scrape any sediment stuck to the base. Bring to the boil over high heat, then return the chicken (skin-side-up) with any juices to the pan. Cook for 4-5 minutes, or until just cooked through, turning once to coat (If the sauce is still a little runny, remove the chicken and boil the sauce over high heat until it is slightly syrupy). Rest the chicken for a few minutes. To serve, divide the rice among four serving plates and place the chicken (either whole or sliced on the diagonal) on top. Drizzle with a little sauce and serve with steamed Asian greens)

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