Heat a wide heavy-based casserole dish. Season the chicken with plenty of sea salt. Add half of the oil to the pan and then fry the chicken pieces until they are brown all over (the legs and thighs will need to be cooked longer than the breasts).
Remove them from the pan and rest on a plate whilst you make your sauce.
Add the remaining oil to the pan then whisk in the wasabi and cook for a few seconds.
Pour in the sake, mix really well and allow to reduce for a minute. Next stir in the stock, coconut cream, white pepper and lime juice.
Bring to the boil then add the chicken pieces skin side up (the pan should be wide and shallow enough so the sauce doesn’t cover the chicken).
Place in the oven (lid off) and cook for 20-25 minutes when the sauce should be thickened and the chicken cooked through.
Meanwhile, add the one tablespoon of oil for the rice to a heavy-based saucepan that has a tight fitting lid. Tip in the onion and garlic and allow to soften for 1-2 minutes. Then add the rice and cook for 1-2 minutes until translucent.
Next add water - double the volume of the rice. Bring to the boil, turn down the heat, put on the lid and allow the water to be absorbed (turn off the heat for the last 5 minutes).
To serve, place a piece chicken on a plate and a mound of rice (mould it in a cup or ramekin). Spoon the sauce over the chicken and sprinkle with coriander.