• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt, then 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!

• Meanwhile, thinly slice celery. Drain sweetcorn (see ingredients). • Cut chicken drumstick fillets into 2cm chunks. • In a medium bowl, combine sweet soy seasoning and a drizzle of olive oil. Add chicken, toss to coat. Set aside.

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl. TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned, 6-8 minutes. • Remove pan from heat, add soy sauce mix and the honey, tossing to coat. TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it is no longer pink inside

• Meanwhile, to the bowl with the charred corn, add celery, shredded cabbage mix, garlic aioli and a drizzle of vinegar and olive oil. Toss to combine and season to taste.

• Divide garlic rice and charred corn slaw between bowls. Top with honey soy chicken and spoon over any remaining glaze from the pan. • Garnish with crispy shallots to serve. Enjoy!