ingredients for pickles:
1/3 cucumber, sliced into discs
100g radishes, sliced into discs
1 tbsp sake (taken from a 300ml bottle of gensen sozai)
1 tbsp mirin
2 tbsp white rice vinegar
2 tsp caster sugar
pinch of salt
1 tsp gochugaru (or any other chilli powder – i just like the smokiness of gochugaru)
ingredients for chicken and broth:
2 chicken breasts, skin on (preferably with bones)
1 tbsp coarse sea salt
roughly 3cm cube chunk of ginger, sliced
1 spring onion, cut in half and split lengthways
2 cloves garlic, peeled and crushed with the flat of a knife
3 pandan leaves, tied together in a knot
300ml sake (reserve/ set aside 3tbsp for the pickles and chilli sauce before using the rest)
enough freshly-boiled water to cover the chicken breasts in a saucepan (you won't use all of it)
ingredients for rice:
150g white rice (i used basmati)
300ml chicken cooking broth
ingredients for sweet chilli sauce:
2 large red chillies, de-seeded (or not, if you're brave)
1 small clove garlic, peeled
roughly 2cm cube ginger, sliced
2 tbsp sake (taken from a 300ml bottle of gensen sozai)
1 tbsp white rice vinegar
2 tsp caster sugar
pinch of salt
to serve (optional):
banana leaves, cut to size




