Glazed Chicken with Charred Sweetcorn and Herbed Rice

How to make it

1. In a small bowl, mix the soy sauce, oyster sauce, honey, garlic, ginger and rice vinegar.
2. Heat a film of oil in a large frying pan over medium heat. Add the chicken thighs and cook for 4–5 minutes on each side until golden.
3. Reduce the heat to low, pour over the glaze, and cook for a further 6–8 minutes, turning occasionally, until the chicken is sticky and cooked through. Season with black pepper.You can add ¼ cup water to the pan to help deglaze any marinade stuck to the base by mixing it in gently.
4. Cook the rice, meanwhile, Heat a griddle pan (or BBQ) over high heat. Rub the corn with a little oil and grill for 8–10 minutes, turning often, until charred in spots.
5. Slice the kernels from the cobs and mix them through the rice along with the basil, coriander, spring onions and lime juice. Season with a little salt to taste.
6. Slice the glazed chicken and serve over the sweetcorn coriander rice. Spoon over any extra glaze from the pan and sprinkle with crispy shallots.