Gai Yang Chicken with Summer Vegetable Rice

Steps

1. Bring a full jug of water to the boil. Preheat BBQ grill to medium-high (if using). Prepare ingredients. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. While rice cooks, remove kernels from corn cob; dice capsicum 1cm; thinly shred cabbage; finely dice onion. Place all in a large, heat-proof bowl. Combine all ponzu dressing ingredients in a small bowl and set aside.
3. Pat chicken dry and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. Place in a medium bowl, along with all remaining gai yang chicken ingredients. Season with pepper.
4. Heat a large (preferably non-stick) fry-pan on medium heat and cook chicken for 3-4 minutes each side (depending on thickness), or until cooked through. Set aside, covered, to rest for 2-3 minutes before slicing thinly. Reserve any resting juices.
5. While chicken cooks, cover veggies with boiling water and leave to cook for about 4 minutes, until bright and tender. Drain well and return to bowl. When rice has finished steaming, add to bowl with veggies, first measure of ponzu, sesame oil and vinegar. Toss to combine and season to taste.
6. To serve, divide summer vegetable rice between bowls. Top with gai yang chicken and any resting juices (if desired). Drizzle over ponzu dressing and garnish with coriander.