• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add the water (for the rice) and a generous pinch of salt to the pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• While the rice is cooking, cut broccoli into small florets, then roughly chop the stalk. Thinly slice carrot into half-moons. • Cut chicken thigh into 2cm chunks.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base of the pan. • In a shallow bowl, add the plain flour, cornflour (see ingredients) and chicken, then toss to coat. Using tongs, shake off any excess flour, then add chicken to the pan. • Cook, tossing, until golden and cooked through, 5-6 minutes. Transfer to a paper towel-lined plate.

• Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. Cook broccoli and carrot, tossing, until tender, 5-6 minutes. • Add ginger paste and remaining garlic and cook until fragrant, 1-2 minutes. • Add the oyster sauce, soy sauce and water (for the sauce). Stir to combine.

• Remove the pan from heat. Add chicken, then stir to coat in the sauce.

• Divide garlic rice between bowls. Top with ginger-soy chicken and veggies. Tear over coriander to serve. Enjoy!