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Closed Cup Mushrooms
Diced Chicken Breast
Water for the Rice
Water for the Sauce
Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, halve, peel and thinly slice the onion. Thinly slice the mushrooms. Trim the spring onion and thinly slice. Halve the chilli lengthways, deseed then finely chop. Peel and grate the garlic (or use a garlic press).
Sprinkle the cornflour into a mixing bowl and season with salt and pepper. Add the diced chicken breast and toss to coat thoroughly. IMPORTANT: Wash your hands after handling raw meat!
Heat a splash of oil in a frying pan over medium high heat. Line a plate with some kitchen paper. When the pan is hot, add the chicken. Stir-fry until browned all over, 8-10 mins. Transfer to the lined plate to absorb any excess oil. Tip! Cook the pork in batches if necessary to make sure the meat doesn't stew!
Pop your frying pan back on high heat and add a drizzle of oil if the pan is dry. Add the onion and mushrooms to the pan. Season with salt and pepper and stir fry until the mushrooms are browned and the onion softened, 6-7 mins. Stir in the garlic and cook for 1 minute more, then pour in the bulgogi sauce and water (see ingredients for amount). Stir together to combine.
Add the chicken back into the mixture, bring to the boil and simmer until thickened and reduced by a third, 2-3 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Taste and add salt and pepper if you feel it needs it. Fluff up the rice with a fork and spoon it into bowls. Divide the bulgogi chicken between the rice and finish with a sprinkling of spring onion and chilli. Enjoy!