Teriyaki Chicken

1. Rub 3 large boneless chicken breasts, skin on, with 1 tsp salt, 1 tsp black pepper, 1 tbsp brown sugar, 1 tbsp light soy sauce and 1 tbsp sake. Let the chicken marinate for 20 minutes at room temperature while you prepare the sauce and otheringredients.
2. For the teriyaki sauce, combine 1/4 cup honey, 1/4 cup light soy sauce, 1 tbsp sake, 1 tbsp mirin, 1 tsp freshly grated ginger, 1 tsp grated garlic if using and 1 tsp brown sugar in a small saucepan. Bring it to a gentle simmer over medium heat, stirring until the sugar dissolves and the sauce thickens slightly. Don’t let it reduce too far because it will thicken more as it cools.
3. Heat 2 tbsp peanut oil in a large frying pan over medium heat. Add the marinated chicken skin side down and cook until the skin is crisp and deeply browned, about 5 to 7 minutes. Turn the chicken and cook the other side for another 4 to 5 minutes, adjusting the heat if the sugar in the marinade starts to brown too quickly.
4. Remove the chicken from the pan and wipe out any excess oil or burnt bits with paper towel.
5. Pour the teriyaki sauce into the pan and bring it to a gentle boil. Return the chicken to the pan and turn it several times so the sauce coats all sides. Continue cooking until the chicken is cooked through and reaches 165⁰F (74⁰C) in the thickest part.
6. Meanwhile, bring a saucepan of lightly salted water to a boil and add 1 small piece of fresh ginger. Blanch 200 g bok choy for about 1 to 2 minutes, just until tender crisp. Drain well. Remove the chicken from the sauce and let it rest for a few minutes before slicing.
7. Arrange the bok choy on a serving plate, top with sliced chicken and spoon the thick teriyaki sauce over everything. Finish with sliced spring onions.

Egg Fried Rice

1. Heat 2 tbsp cooking oil in a large wok or frying pan over medium high heat. Add 1/4 cup sliced onion and stir fry for 1 minute.
2. Add 1 cup grated carrot and cook for another minute. Add 1/2 cup frozen peas and a pinch of salt, then stir fry for another minute until the vegetables are hot.
3. Add 2 cups cold cooked rice and toss everything together, breaking up any clumps with your spatula. Add 1 tsp soy sauce and 1 tsp sesame oil and stir well.
4. Push the rice and vegetables towards the sides of the pan, leaving a space in the centre. Pour in 2 beaten eggs seasoned with salt and black pepper. Leave the eggs for about 30 seconds, just until they start to set, then scramble them gently while gradually pulling the rice into the eggs.
5. Keep tossing until the egg is cooked through and everything is evenly mixed. Garnish with sliced spring onions.

Mushrooms in Black Bean Sauce

1. Heat 2 tbsp cooking oil in a large frying pan over medium high heat. Add the sliced mushrooms and cook for about 2 minutes, stirring occasionally, until they start to soften and take on some colour.
2. Add 1 tsp grated ginger and 1 1/2 tsp grated garlic and cook for 1 minute, stirring so the garlic doesn’t catch.
3. Add 1 tbsp soy sauce and 1 tsp sesame oil and stir through the mushrooms.
4. In a small bowl, whisk together 1 tbsp Chinese chili oil, 2 1/2 tbsp black bean paste, 1 heaped tsp cornstarch and 1/2 cup water until smooth.
5. Turn the heat up and pour the black bean mixture into the pan. Stir continuously as it comes to a boil. Once the sauce thickens and coats the mushrooms, remove the pan from the heat.
6. Transfer the mushrooms and sauce to a serving dish and garnish with sliced spring onions.