Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3180 / 760
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
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 directly into a large bowl. Add the corn starch, soy sauce, whitevinegar, brownsugar, a pinch of chillipowder(spicy!) and the chickenthighs to the bowl. Mix them until fully 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 30-35 min or until cooked through.
3 Prep rice
Meanwhile, rinse the sushi rice in a sieve under cold water until the water runs clear.
4 Boil rice
Add the sushi 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.
Tip!Leaving the rice in the pan, covered, after cooking allows it to steam dry. Wait until you're ready to serve before adding the sugar and vinegar.
Meanwhile, roughly chop the cucumber, sushi ginger and mint leaves. Mix in a bowl with a sprinkle of salt.
Once the rice has cooled, fold in the rice vinegar and sugar and season with 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.