What we send:

• farm chicken breast
• jasmine rice
• ginger
• spring onion
• sesame seeds
• Chefbag #8 spice mix
• Chefbag #12 sauce
• soy sauce
• honey
• bourbon whiskey
• olive oil
• salt
• pepper

Required tools:

• pan
• large pan
• mixing bowl

Put the jasmine rice in a strainer and wash with cold water, then drip. Fry in a little olive oil, just enough to whiten the eyes, salt it, then pour in twice as much hot water (3 dl) as rice. Wait until it boils, then cover and cook over low heat. When the water has boiled, take it off the fire andset aside it covered.

The ingredients may get wet from the steam, the meats may release juice, if you experience this, wipe them dry with a paper towel.

Grate the ginger, slice the spring onion thinly. Season the chicken breast in a mixing bowl with the Chefbag # 8 spice mixture, then roll in the Chefbag # 12 sauce to cover the chicken well.

Heat some olive oil in a pan. If it is hot enough, put the chicken breast in it and fry one side of it on medium heat for approx. 5 minutes.

When one side of the chicken is done, turn it over and fry further, add the ginger, then the honey, bourbon and soy sauce. Boil together. Approx. 3-5 min.

Serve the bourbon spicy chicken on top of the rice and garnish with the chopped spring onions and sesame seeds.

Enjoy your meal!