Double 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?!
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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)
2 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.
TIP: Cook gyoza in batches if your pan is getting crowded.
• 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!