• Boil a large pot of salted water for the rice.
• Once boiling, add the rice and cook for 12-15 mins.
• Drain in a sieve and pop back in the pot.
• Cover with a lid and leave to the side until ready to serve.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Meanwhile, halve, peel and thinly slice the onion. 
• Roughly chop the mushrooms.
• Trim and thinly slice the scallions.
• Peel and grate the garlic and half the ginger (double for 4p).

• Place a pan over medium heat (no 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 the sesame seeds closely so they don't burn.

• In a large bowl, mix 2 tsp sugar (double for 4p) with the ginger, garlic, ketjap manis, soy sauce, BBQ rub and half the sesame seeds.
• If you've got one, use a food processor to mix into a smooth paste.
• Mix the chicken through your marinade then allow to sit for 5-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.

• While the chicken marinates, return the pan to high heat with a drizzle of oil.
• Once oil is hot, fry the onion and mushroom until softened, 4-5 mins, stirring occasionally.
• Add the chicken and fry until golden brown and cooked through, 8-10 mins. Turn every 2-3 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
• If required, add a splash of water to the pan to loosen the sauce.
• Season to taste with salt and pepper if necessary.

• Divide the rice between bowls and top with the chicken bulgogi.
• Garnish with scallions and remaining sesame seeds.