• Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
• Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).

• Meanwhile, halve, peel and thinly slice the onion. 
• Quarter the mushrooms. Halve any larger quarters.
• Trim and thinly slice the scallion.
• Peel and grate the garlic and ginger.

• Place a pan over medium heat (without oil).
• Once hot, add the sesame seeds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins.
• Remove from the pan and set aside.

TIP: Watch them like a hawk so they don't burn.

• Return the pan to high heat with a drizzle of oil.
• Once hot, fry the onion and mushrooms until softened, 4-5 mins, stirring occasionally.

• Add the chicken. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
• Stir in the ginger, garlic, ketjap manis, soy sauce, Worcester sauce and 25ml water (double for 4p). 
• Cover and simmer for 8-10 mins.
• Season to taste with salt and pepper.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing we use to keep it fresh.

• Fluff up the rice with a fork and divide between bowls. 
• Top with the chicken bulgogi.
• Garnish with sliced scallion and sesame seeds.