Chicken Donburi Version 2 (Japanese Rice Bowl)

Marinate the chicken strips. In a bowl, add the light soy sauce, dark soy sauce, oyster sauce, mirin, sesame oil, sugar, ginger, garlic, and red chilli. Add a tablespoon of water to thin out the marinade slightly. Mix well, then add the chicken strips. Mix again, cover, and let it marinate for 15-30 minutes.

Place sushi rice in a medium pot and run water over it. Wash the rice by rubbing it between your hands. Rinse the rice until the water runs clear. Add the same amount of water to the pot as rice. Bring the pot to a boil, then reduce the heat to the lowest setting. Cover the pot with a lid and cook for 15 minutes. Turn off the heat and keep the lid on the pot for 10 minutes. Add the apple cider vinegar and sugar to the rice. Mix the rice with a fork, ensuring the vinegar is distributed throughout the batch.

Heat a pan and add a little vegetable oil. Flash fry the pak choi halves just to get some color. Do the same with the julienne carrots.

Heat a wok and add some vegetable oil. Sauté the marinated chicken strips until golden brown. Add the sauce and simmer until the chicken is cooked through and the sauce sticks to the chicken.

Heat a pan to medium heat and dry toast the sesame seeds until golden brown. Remove from the pan and set aside.

Prepare your bowl. Place the sushi rice in the bowl, then arrange the carrots, red cabbage, daikon, and pak choi so you can see the colors. Place the chicken on top in the center. Add the edamame beans and bean sprouts where you want more green.

Garnish with spring onions and toasted sesame seeds. This bowl is enjoyed at room temperature.