• Preheat the oven to 220°C/200°C fan/gas mark 7. 
• Rinse the rice to remove excess starch. Place a pot over medium-high heat with 300ml cold water (per 2P).
• Stir in the rice and ring to the boil. Once boiling, lower heat to medium, cover and cook for 12 mins.
• Remove the pot from the heat and keep covered for another 12 mins so the rice can continue to cook in its own steam. 
• Once cooked, stir through ¼ tsp salt (per 2P), 1 tsp sugar (per 2P) and half the apple cider vinegar.

• Meanwhile, trim the cucumber and halve lengthways. Scoop out the seeds. Chop widthways into small pieces. 
• In a bowl, mix the remaining apple cider vinegar, ¼ tsp salt (per 2P) and 1 tsp sugar (per 2P).
• Add the cucumber and set aside to marinate, continuing to toss occasionally.

• In a bowl, beat one egg (per 2P). Season with salt and pepper.
• To another bowl, add breadcrumbs and season with salt and pepper.
• Toss the chicken first in the egg and then in the breadcrumbs. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.

TIP: Notice a stronger smell from your chicken? Don't worry! This is normal due to packaging used to keep it fresh.

• Arrange the chicken in a single layer on a lined baking tray.
• Drizzle oil over the crumbed chicken.
• Bake on the top shelf of the oven until the chicken is cooked through and crispy, 20-25 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.

• Meanwhile, roughly chop the mushrooms. Deseed and finely chop the chilli.
• Trim and thinly slice the scallion, keeping the green and white portions separate.
• Place a pan over medium-high heat with a drizzle of oil.
• Fry the mushrooms and prawns with the white of the scallion for 5-6 mins. Stir in the ketjap manis. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
• Meanwhile, in a bowl, mix the aioli with the sweet chilli sauce.

• Fluff up the rice with a fork and divide between bowls.
• Top with pickled cucumber, fried mushrooms and crispy chicken.
• Drizzle over the sweet chilli aioli.
• Garnish with a scattering of green scallion and as much chopped chilli as you like (use less if cooking for kids or if you don't like spice).