Fragrant Chicken Dumplings, Prawns & Soy Veggies
with Jasmine Rice & Sichuan Garlic Sauce
- Soy
- Wheat
- Gluten
- Sesame
- Crustaceans
- Milk
- Crustaceans
- Molluscs
- Eggs
- May contain traces of allergens
- Gluten
Take charge of the kitchen with this vibrant dumpling bowl! Chicken and coriander dumplings are pan-seared until golden and crisp, then finished with our punchy Sichuan garlic sauce for a bold umami kick. Serve with fluffy jasmine rice and green soy veggies for a fast, fresh and flavour-packed meal.
Ingredients
2
Garlic
1 packet
Jasmine rice
1
Asian Greens
1
Broccoli
1
Spring Onion
1
Lemon
1 packet
Chicken & Coriander Dumplings
(Contains: Soy, Wheat, Gluten, Sesame; May be present: Crustaceans, Molluscs, Eggs)
1 packet
Sichuan Garlic Paste
(Contains: Sesame, Soy; )
1 packet
Crispy Shallots
200 g
Peeled Prawns
(Contains: Crustaceans; )
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
1.25 cup
water
½ tbs
soy sauce
(Contains: Soy; May be present: Gluten)
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 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 all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
- Meanwhile, roughly chop Asian greens.
- Chop broccoli (including stalk!) into small florets.
- Thinly slice spring onion.
- Slice lemon into wedges.
- When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Add broccoli and cook, tossing, until softened, 5-6 minutes.
- Add Asian greens and cook until wilted, 1-2 minutes.
- Remove pan from heat and add the soy sauce and a good squeeze of lemon juice, tossing until combined. Transfer to a bowl and cover to keep warm.
TIP: Add a dash of water to the pan to help speed up the cooking process.
- Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
- Cook chicken and coriander dumplings until golden, 2-3 minutes each side. Transfer to a bowl.
- Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil.
- Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl.
TIP: Dumplings are cooked when filling is piping hot.
- In a small heatproof bowl, microwave Sichuan garlic paste and a splash of water until heated through, 30 seconds.
- Once rice is done, stir through spring onion until combined.
- Divide fragrant rice, prawns, chicken and coriander dumplings and soy greens between bowls.
- Pour sichuan sauce over dumplings. Garnish with crispy shallots and serve with any remaining lemon wedges. Enjoy!
