Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Marinate chicken
Preheat the oven to 200°C/180°C fan. Peel and grate the ginger and garlic. In a bowl, mix the corn starch, soy sauce, brownsugar, ricevinegar, ginger and garlic with a pinch of chillipowder(spicy!). Add the chickenthighs and turn until coated.
Tip!For a deeper flavour, marinate the chicken thighs overnight!
2 Bake chicken
Place the chickenthighs skin-side up in a baking dish and pour the marinade over the top. Bake for 30 min or until cooked through.
3 Sushi rice
Rinse the sushi rice in cold water. Add the rice, a pinch of salt and the measuredwater to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 15 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from the heat and let cool slightly. Once cooled, fold in the rice vinegar.
Tip!Soaking the sushi rice helps it to cook evenly. You can soak it for up to 30 min! Rinse it once more before adding the measured water and cooking it.
Meanwhile, roughly chop the cucumber, sushi ginger and mint leaves. Mix in a bowl with a sprinkle of salt.
Brush the chicken with any leftover cooked marinade from the baking tray. Serve the chickenthighs alongside the sushirice and cucumber salad. Garnish with the blacksesameseeds.