Boil a half-full kettle. Thoroughly rinse the sushi rice under cold water in a sieve until it runs clear.

Pour the boiled water for the rice (see pantry for amount) into a medium saucepan, bring back to the boil on high heat. Stir in the sushi rice and turn the heat down to low. Cover with a tight-fitting lid and cook for 15 mins. 

When ready, remove from the heat (still covered) and leave to the side for 5 mins or until ready to serve (the rice will continue to cook in its own steam). 

While the rice cooks, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

In a medium bowl, combine the rice vinegar and sugar for pickling (see pantry for amount). Season with salt, then add the carrot. Mix well, then set aside to pickle.

Meanwhile, trim the pak choi, then thinly slice widthways. Peel and grate the garlic (or use a garlic press).

Crush the peanuts in the unopened sachet using a rolling pin.

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add the pak choi and pea pods and stir-fry until just soft, 3-4 mins.

Add the garlic and ginger puree. Stir-fry for another 30 secs, then season with salt and pepper and transfer the veg to a bowl. Cover to keep warm.

Meanwhile, sandwich each chicken breast between two pieces of baking paper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. Pop onto a board and bash with a rolling pin until they're 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Wipe out the (now empty) frying pan and pop back on medium-high heat with a drizzle of oil.

Heat a drizzle of oil in the frying pan on medium-high heat. Season the chicken with salt and pepper.

Once hot, lay in the chicken. Fry until golden brown, 5-6 mins each side.

Next, add the char siu paste and water for the sauce (see pantry for amount) to the pan, turning the chicken so they're nicely glazed on both sides.

Simmer until piping hot, 30 secs, then transfer to a plate and cover with foil to rest. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While the chicken rests, stir the carrot pickling liquid and salt for the rice (see pantry for amount) through the rice.

Share the rice out between large serving bowls.

Slice the chicken and lay it onto one third of the rice, spooning over the remaining sauce.

Spoon the stir-fried veg onto another third of the rice, then finally add the pickled carrot to the remaining section of rice. 

Sprinkle over the peanuts to finish.