• Boil the kettle. • Half-fill a medium saucepan with boiling water. Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain, rinse with warm water and set aside. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, thinly slice pear into sticks. Cut chicken drumstick fillets into 2cm chunks. • In a medium bowl, combine Southeast Asian spice blend, a pinch of salt and a drizzle of olive oil. Add chicken, toss to coat.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Wipe out the frying pan, then return to medium heat with the soy sauce, sweet chilli sauce and the water. Stir until slightly reduced, 1-2 minutes. • Return chicken to the pan and toss to coat. TIP: Chicken is cooked through when it's no longer pink inside.

• In a large bowl, combine Asian slaw mix, pear, garlic aioli and a drizzle of vinegar and olive oil. Season to taste. • Divide rice and pear slaw between bowls. Top with Southeast Asian sweet chilli chicken. Spoon over any remaining sauce from pan. • Garnish with crispy shallots to serve. Enjoy!