For Killer Weeknight Chicken and Rice, Embrace Donburi

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For Killer Weeknight Chicken and Rice, Embrace Donburi
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For a simple and satisfying meal, it's all about balancing textures and flavors.

In a 10-inch cast iron skillet, heat oil over medium heat until just starting to shimmer. Add sliced garlic and cook, stirring frequently, until garlic is golden brown all over, about 7 minutes, taking care not to let any garlic pieces burn. Remove garlic and reserve.

Add spinach to skillet, season with salt, and cook, tossing frequently, until wilted and mostly dry, about 5 minutes. Turn off heat, add remaining 1 clove minced garlic, and stir until minced garlic becomes fragrant, about 30 seconds. Add sesame oil and vinegar and toss to combine. Transfer spinach to plate and wipe out the skillet with clean kitchen towel .: Return skillet to medium-high heat and heat until just starting to smoke.

Meanwhile, add sake to skillet and cook, scraping up any brown bits on the bottom of the skillet, until sake no longer smells of alcohol, about 1 minute. Add dashi, soy sauce, mirin, and reserved sliced garlic. Bring liquid to boil, then reduce heat to medium-low and let simmer until slightly reduced and garlic cloves are fully cooked, about 4 minutes. Add cornstarch slurry in small increments to the skillet, pausing between each addition to let the mixture thicken a bit.

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