Chinese BBQ Chicken & Ginger Congee

• Meanwhile, drain sweetcorn.
• Roughly chop Asian greens. Thinly slice radish into sticks. Finely chop garlic.

• Once rice is tender, remove lid and stir in sweetcorn and the salt.
• Reduce heat to medium-low and simmer, uncovered, until congee has thickened, 15-20 minutes. Season to taste.

TIP: Add an extra dash of water to your congee if you prefer a thinner consistency.

• While congee is thickening, in a small heatproof bowl, combine garlic, the brown sugar and a pinch of chilli flakes (if using).
• In a large frying pan, heat olive oil (1 tbs for 2 people / 2 tbs for 4 people) over high heat, until just smoking, 30 seconds - 1 minute, then carefully pour the oil over the garlic mixture.
• Stir in soy sauce mix until combined. Set aside.

TIP: The hot oil will bubble up and 'cook' the garlic.

• In a medium bowl, combine Asian BBQ seasoning and a drizzle of olive oil. Add chicken thigh, turning to coat.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook Asian greens, until wilted, 2-3 minutes. Transfer to a bowl and cover to keep warm.
• Return pan to medium high heat with a drizzle of olive oil and cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.