Finely chop the garlic. In a medium saucepan, melt the butter over a medium heat. Cook the garlic until fragrant, 1 minute. Add the jasmine rice, water and a pinch of salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the 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, thinly slice the carrot into half-moons. Roughly chop the Asian greens. In a small bowl, combine the soy sauce and honey. Set aside. In a second small bowl, combine the Japanese dressing and mayonnaise. Set aside.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot, tossing, until tender, 5-6 minutes. Add the Asian greens and cook until just wilted, 2-3 minutes. Add the honey-soy mixture and cook until bubbling, 1-2 minutes. Transfer to a bowl and cover to keep warm. TIP: Add a dash of water to the veggies to help speed up the cooking process.

Crush the black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin. Cut the chicken thigh into 2cm chunks. In a medium bowl, combine the salt, crushed peppercorns, Thai seven spice blend and the plain flour. Add the chicken and toss to coat.

Wash and dry the frying pan, then return to a medium-high heat with a drizzle of olive oil. When the oil is hot, pick up the chicken using tongs and shake off any excess flour back into the bowl. Cook the chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. TIP: Add a drizzle more oil if necessary!

Divide the garlic rice between plates. Top with the honey-soy veggies and salt and pepper chicken. Garnish with the crispy shallots. Serve with the Japanese mayo.