Chicken-Coriander Dumplings & Brothy Rice
with Asian Veg & Fresh Chilli
- Soy
- Wheat
- Gluten
- Sesame
- Molluscs
- Milk
- Crustaceans
- Molluscs
- Eggs
- May contain traces of allergens
- Gluten
Warm your soul with this aromatic, "big hug" of a bowl! We’ve combined the silky comfort of chicken and coriander dumplings with a fragrant, savoury broth that’s infused with garlic and oyster sauce. It’s a sophisticated take on a classic Asian-style soup that’s light enough for a weeknight but packed with depth.
Ingredients
2
Garlic
1 packet
Jasmine rice
1 packet
Chicken & Coriander Dumplings
(Contains: Soy, Wheat, Gluten, Sesame; May be present: Crustaceans, Molluscs, Eggs)
1
Fresh Chilli
1 packet
Oyster Sauce
(Contains: Molluscs; )
1 sachet
Chicken-Style Stock Powder
1
Asian Stir-Fry Mix
1 sachet
Coriander
1 packet
Crispy Shallots
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water
2.5 cup
water
½ tbs
soy sauce
(Contains: Soy; May be present: Gluten)
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat the butter with a dash of
olive oil over medium heat.
• Cook garlic until fragrant, 1-2 minutes. Add jasmine rice, the water (for
the rice) and a generous pinch of salt, stir, then bring to the boil.
• Reduce heat to low and cover with a lid.
• Cook for 12 minutes, then remove from heat and keep covered until rice is
tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of
olive oil over medium-high heat.
• When oil is hot, cook chicken & coriander dumplings, 2-3 minutes on each
side, until pastry is golden and cooked through.
TIP: Ensure filling is piping hot before serving.
• Meanwhile, thinly slice fresh chilli (if using).
• Heat a second medium saucepan over medium heat.
• Add the water (for the soup), oyster sauce, chicken-stock powder, the soy
sauce and half of the chilli. Stir to combine and bring to the boil.
• Add Asian stir-fry mix, then cover with a lid. Reduce to a simmer and cook
until just wilted, 4-5 minutes. Season to taste with salt and pepper.
• Divide rice between bowls.
• Top with chicken-coriander dumplings. Pour over broth to serve.
• Sprinkle over remaining chilli and tear over coriander.
• Sprinkle over crispy shallots to serve. Enjoy!
