Ginger-Soy Braised Chicken Thighs with Steamed Bok Choy and Fragrant Jasmine Rice

In a small bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, fresh grated ginger, and the honey to create a sticky braising glaze.

In a heavy-bottomed ceramic pot, lightly poach the chicken breasts in a mixture of dashi (or light vegetable stock) and ginger until just opaque, about 10-12 minutes.

Add the soy-honey mixture to the pot, increasing the heat slightly to let the liquid reduce into a glossy, thick glaze that coats the chicken, stirring occasionally to ensure even coating.

Meanwhile, steam the broccoli florets over boiling water until tender-crisp and bright vibrant green, about 4 minutes.

Fluff the warm jasmine rice and portion into a wide bowl.

Slice the glazed chicken into thick medallions and lay them over the rice. Arrange the steamed broccoli alongside, spooning any remaining glaze from the pot over the top for a professional finish. Garnish with toasted sesame seeds and a touch of sliced scallion.