Double Sticky Chicken Dumplings & Corn Rice Bowl
Sesame Green Bean Salad, Pickled Ginger & Wasabi Peas
- Gluten
- Soy
- Wheat
- Sesame
- Eggs
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Crustaceans
- Molluscs
- Eggs
- Milk
- Pistachio
- Pecan
- Pine nut
- Macadamia
- Peanuts
- Sesame
- Almond
- Walnut
- Brazil nut
- Hazelnut
- Cashew
This dinner is perfect for those who are craving some Asian-fusion flavours that you can whip together in a flash. Sit back and watch as the sweet chilli mix coats the chicken dumplings perfectly - ready to be served alongside a vibrant salad and bed of fluffy corn-speckled rice.
Ingredients
1 tin
Sweetcorn
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat)
1 packet
Trimmed Green Beans
1 packet
Sweet Chilli Sauce
1 packet
Soy Sauce Mix
(Contains: Gluten, Soy, Wheat)
2 packet
Chicken & Coriander Dumplings
(Contains: Soy, Wheat, Gluten, Sesame May be present: Crustaceans, Molluscs, Eggs)
1
Gourmet Leaf Mix
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat May be present: Milk)
1 packet
Pickled Ginger
1
Wasabi Peas
(May be present: Pistachio, Pecan, Pine nut, Macadamia, Peanuts, Sesame, Almond, Soy, Walnut, Milk, Wheat, Brazil nut, Gluten, Hazelnut, Cashew)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1.25 cup
water (for the rice)
¼ cup
water (for the gyoza)
Utensils
Cooking Steps
- Drain sweetcorn. In a medium saucepan, melt the butter with a dash of olive oil over medium heat.
- Cook corn, until slightly tender, 1-2 minutes. Add the water (for the rice)and a generous pinch of salt and bring to the boil.
- Stir in jasmine rice, cover with a lid and reduce heat to low.
- Cook for 10 minutes, then remove from heat and keep covered until rice is tender and all water is absorbed, 10 minutes.
- Add trimmed green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
- Microwave green beans on high until just tender, 2-4 minutes.
- Drain green beans, then return to the bowl. Allow to cool.
- When the rice has 10 minutes remaining, in a small bowl, combine sweet chilli sauce, soy sauce mix and a splash of water.
- When the rice has 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken & coriander dumplings, 2-3 minutes on each side, until pastry is golden and cooked through. Remove from the heat, then add sweet chilli mixture, tossing gyozas to coat.
TIP: Cook in batches if your pan is getting crowded.
TIP: Ensure filling is piping hot before serving.
- To the bowl with green beans, add gourmet leaf mix and sesame dressing. Toss to coat and season to taste.
- Divide corn rice between bowls. Top rice with sticky chicken dumplings, sesame green bean salad and pickled ginger.
- Spoon over any remaining glaze.
- Sprinkle over wasabi peas to serve. Enjoy!
