Chicken Gyoza & Rice Comfort Bowl
with Pickled Cucumber & Radish Sesame Salad
This bountiful bowl is brimming with an unforgettable combo of crunchy vegetables, fluffy rice and pillowy chicken gyozas. Why not add a bit of warmth with a scattering of chilli?!
Everyone’s favourite feline movie star Garfield is drooling over this delicious recipe, so we know you’ll love it too. This recipe could be your ticket to winning big so get cosy, dig in and enjoy! Don't miss The Garfield Movie, exclusively in cinemas.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
garlic paste
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
cucumber
1
Red Radish
½
Long Chilli (Optional)
1 packet
chicken gyoza
(Contains Gluten, Wheat, Soy, Mollusc, Sesame;)
1 packet
japanese-style dressing
(Contains Sesame, Soy;)
1 packet
deluxe salad mix
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
Not included in your delivery
olive oil
20 g
butter
1.25 cup
water (for the rice)
¼ cup
vinegar (white wine or rice wine)
¼ cup
water (for the gyoza)
½ tbs
honey
1 packet
soy sauce mix
(Contains Soy, Gluten, Wheat;)
Nutritional Values
Utensils
Instructions
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic paste until fragrant, 1-2 minutes. Add the water (for the rice) and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice cucumber and red radish into rounds. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber and radish to pickling liquid. Add enough water to just cover cucumber. Set aside. • Thinly slice long chilli (if using).
TIP: Slicing the cucumber very thinly helps it pickle faster!
• When rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. When the oil is hot, add chicken gyoza, flat-side down, in a single layer. • Cook until starting to brown, 1-2 minutes. Add the water (for the gyoza), watch out, it may spatter, and cover with foil or a lid. • Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes.
• Meanwhile, in a small bowl, combine the honey, soy sauce mix and Japanese style dressing.
• Drain pickled cucumber and radish. • In a medium bowl, combine deluxe salad mix, pickled cucumber and radish and sesame dressing. Season to taste.
• Divide rice and salad between bowls. Top rice with chicken gyozas. Drizzle Japanese-style dressing over gyozas. • Sprinkle over chilli to serve. Enjoy!