Chicken Katsu with Brown Rice and Asian Slaw

Steps

1. Combine rice, water and salt in a medium 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 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. In a shallow bowl, combine soy sauce, sugar and garlic. Pat chicken dry with paper towels 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. Add chicken to soy mixture and toss to coat well.
3. Place seasoned flour, egg/water mixture and breadcrumbs in separate bowls. Coat each piece of chicken first in flour, then egg, then breadcrumbs, shaking off excess as you go.
4. Heat a drizzle of oil in a large fry-pan on medium heat. Cook chicken, in batches, for 2-3 minutes each side, until golden and cooked through.
5. While chicken is cooking, prepare the slaw. Finely slice bok choy; grate carrot; cut cucumber in half lengthways and thinly slice. Place all Asian slaw ingredients in a large bowl and mix to combine. Season to taste with salt and pepper. Once chicken has cooked, slice thickly.
6. spoon ¾ cup brown rice per person on plates and top with slices of chicken katsu. Drizzle over katsu sauce and serve Asian slaw on the side.