Gai Yang Chicken with Summer Vegetables

Steps

1. Bring a full kettle 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; dice capsicum 1cm; finely dice onion. Place all in a large, heat-proof, bowl and set aside.
3. Pat chicken dry and 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. Cook chicken for 3-4 minutes each side (depending on thickness), 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 for about 4 minutes, until bright and tender. Drain well and return to bowl. When rice has finished steaming, add to bowl with veggies, spinach, ponzu, sesame oil and vinegar. Toss to combine and season to taste. Combine all ponzu dressing ingredients in a small bowl.
6. To serve, divide summer vegetable rice between bowls. Top with gai yang chicken and any resting juices (if desired). Drizzle over ponzu dressing.