Marinade chicken thighs: In a small bowl, combine 1 tsp miso paste with 2 tsp crushed garlic, 1 tsp brown sugar, ½ tsp white pepper and ½ tsp chicken stock. Mix well, adding a splash of hot water to thin the miso paste. Dice 2 chicken thighs into small cubes. Once the sauce is smooth, add the chicken and coat well. Set aside.

Cook rice: Cook 1 cup of white rice

Cook chicken: Heat the oven to 200C fan bake and line a large baking tray. Grab a bowl and add ½ cup corn flour, then dip each piece of chicken and place on the tray. Space the chicken well, then spray with oil and bake for 20-25 minutes, flipping halfway, until cooked and crispy.

Vegetables & broth: Finely shred ¼ small cabbage and chop the ends off 2 bok choy, then rinse. Boil the kettle. Pour some boiling water over the bok choy and set aside to cook. Grab 1 cup of boiling water, add 1 tsp chicken stock and mix well. Set aside to pour over the rice.

Serve: Plate up cooked rice, top with chicken, cabbage, bok choy and pour over the chicken broth. Finish with mayonnaise and sliced spring onion.