Chicken teriyaki

Rinse the rice until the water runs clear, add 400 ml of water and bring to the boil. Cover, cook over the lowest heat for 12 minutes, then let it stand covered for another 10 minutes.

Peel the ginger and garlic and grate them finely. Mix with the soy sauce, sugar and 3 tbsp of water. In a separate cup, dissolve the starch in 1 tbsp of cold water.

Cut the chicken into 3–4 cm pieces and pat dry with paper towels.

Heat the oil in a frying pan and fry the chicken over medium heat until golden, then turn and cook until no pink remains inside.

Wet chicken spits hot oil — pat it dry and lay it in the pan away from you.

Pour in the sauce and cook, stirring, for 2 minutes. Add the starch mixture and cook until the sauce thickens and coats the chicken in a glossy glaze.

Divide the rice and chicken between plates, spoon over the sauce from the pan and sprinkle with sesame seeds. Done!