Chilli Garlic Chickenwith Spinach Rice

Blend spinach, butter, spring onion, bone broth, one clove of garlic, and ginger in a blender until vivid green (about 1 minute).

Rinse the sushi rice under cold water several times until the water runs clear, then drain thoroughly.

Combine the rinsed rice and the green spinach‑broth mixture in a small saucepan; bring to a boil over medium‑high heat.

Once boiling, cover tightly, reduce heat to low, and simmer for 12 minutes.

Remove the pan from heat and let the rice steam, still covered, for an additional 12 minutes.

While the rice cooks, cut the chicken thighs into bite‑sized pieces.

In a bowl, whisk together gochujang, the grated garlic clove, soy sauce, sliced red chilli, rice vinegar, honey, and MSG.

Heat 1 tablespoon of vegetable oil in a large skillet over medium‑high heat.

Add the chicken pieces and sauté until golden brown, about 5–6 minutes.

Pour the prepared sauce over the chicken; stir and reduce until the sauce becomes sticky and glossy, roughly 3–4 minutes.

Finish the chicken with a squeeze of lime juice and stir to combine.

Plate the spinach rice, top with the glazed chicken, and gently place an egg yolk in the center.

Garnish with sesame seeds, sliced spring onion, and chives to taste.