Japanese Sesame-Crumbed Chicken

In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the ginger and garlic and cook until fragrant, 1-2 minutes. Add the water and salt (for the rice) and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, combine the plain flour and salt (for the crumb) in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the sesame seeds, black sesame seeds (see ingredients) and panko breadcrumbs (see ingredients). Dip the chicken into the flour, followed by the egg and finally into the panko-sesame mixture. Transfer to a plate.

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the crumbed chicken, in batches, turning occasionally, until golden and cooked through, 4-8 minutes. Transfer to a plate lined with paper towel. TIP: The chicken is cooked through when it's no longer pink inside.

Wash and dry the frying pan, then return to a medium-high heat with a small drizzle of olive oil. When the oil is hot, add the broccolini and carrot and cook until tender, 5-6 minutes. Add the Asian greens and cook until wilted, 1-2 minutes. Stir through the soy sauce and cook for 1 minute.