Boil 500ml of water with sushi rice in a large saucepan.
Simmer covered for 30 minutes until water evaporates and the base is golden-brown.
Whisk all sauce ingredients together in a bowl and set aside.
Heat groundnut oil in a wok until smoking hot.
Stir-fry garlic and ginger, then add chicken and brown all over.
Add Shaoxing rice wine and the prepared sauce to the wok.
Cook over high heat until the sauce is glossy and thick.
Blanch courgette strips in 1 litre of boiling water for 2 minutes.
Drain courgettes and toss with remaining noodle seasoning ingredients.
Serve rice topped with chicken and surrounded by courgette noodles and garnish.