Five-Spice Chicken Meatballs with Sesame Rice and Pickled Cucumber

How to make it

1. To make the pickled cucumber, In a small bowl, toss the cucumber with rice vinegar, sugar and a pinch of salt. Set aside to lightly pickle while you prepare the rest of the meal.
2. Add the rinsed jasmine rice to a saucepan with the cold water and a pinch of salt. Bring to the boil, then reduce to a low simmer, cover, and cook for 12 minutes. Remove from the heat and leave to steam, covered, for 5 minutes. Fluff with a fork and stir through sesame oil and sprinkle with sesame seeds.
3. In a mixing bowl, combine the chicken mince, spring onions (reserve some for serving) garlic, soy sauce, cornflour and five-spice powder. Season with salt and pepper and add breadcrumbs. Mix well and form into small meatballs.
4. Heat a film of sesame oil in a large non-stick frying pan over medium heat. Fry the meatballs for 8–10 minutes, turning regularly, until golden and cooked through. Remove from the pan and set aside.
5. In the same pan, add soy sauce, oyster sauce, honey, rice vinegar and a little water. Bring to a simmer, stirring, for 2–3 minutes until slightly thickened. Return the meatballs to the pan and toss to coat in the glaze.
6. Spoon the sesame rice into bowls, top with glazed meatballs and sprinkle with reserved spring onion. Serve with a side of pickled cucumber.