Fill your kettle and boil it. Rinse the rice under cold water, then tip it into a small pan. Pour in 300ml boiling water from the kettle. Add a pinch of salt. Bring to the boil, then pop a lid on the pan and bring to the boil. Turn the heat right down and very gently simmer for 8 mins till the rice has absorbed all the water. Take the pan off the heat and set aside for 5-6 mins, lid on, to steam the rice and finish cooking it.

Meanwhile, sprinkle 1 tbsp cornflour onto a plate and season with a pinch of salt and pepper. Roll the diced chicken breast in the cornflour to lightly coat. Warm a deep frying pan on a medium-high heat and add 1 tbsp olive oil and the chicken. Fry for 3 mins, then turn the chicken pieces over and fry for another 3 mins, till golden all over.

While the chicken fries, use a small, sharp knife to slice the skin and white pith away from 1 blood orange,. Slice the segments out of the papery membranes and tip them into a bowl. Squeeze the membranes over the bowl to wring out any juice. Squeeze the juice from the remaining blood oranges into the bowl.

Peel and finely grate the ginger into the bowl. Peel and grate in the garlic cloves (or finely chop them). Stir together to make a sauce.

Pour the blood orange sauce and segments into the pan with the chicken. Pop a lid on the pan (or use a baking tray if you don't have a lid). Simmer for 8-10 mins, till the sauce had reduced a little and become sticky and the chicken is cooked through – if you slice into a thick part of the chicken, there will be no pink.

Fluff the rice up with a fork and divide between 2 warm plates. Top with handfuls of the salad leaves, the chicken and the blood orange sauce.