Chirashi Sushi and Sauteed Chicken in thick Garlic Adobo Gravy

Chirashi Sushi
Calrose Rice
Rice wine, rice vinegar and salt heated enough to dissolve
Nori Seaweed
Hijiki Seaweed, hydrated
Black Sesame seeds, toasted not burnt

Chicken, thin sliced
Safflower and lil' Sesame oil, med-high heat
Brown the meat
Prepare Adobo concoction of Tamari, Vinegar and splash of Rice Wine
Sweat some minced garlic, then before it burns...
Add Adobo Concoction and saute (ginisang)
Remove Juice into a container (for final gravy preparation)

Thick Adobo Gravy Sauce
Add spoonful of Tapioca Starch (Arrowroot powder or Cornstarch works too)
Add Siling Lubayo
Mix it up good
After chicken is close to finish, pour mixture back into pan
Stir it quick as it will thicken with haste!
Remove heat
Dish it up and add thinly sliced cucumbers around, miso cut

Garnish with Black Pepper and Green Onion

For Goodness sake