Sticky Hoisin Chicken Dumplings

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs spring onion
• 1pcs ginger
• 1pcs Lebanese cucumber
• 1pcs pak choy
• 40g radish
• 60g hoisin sauce
• 5g Chinese barbecue seasoning
• 10ml sesame oil
• 300g honey soy chicken dumplings
• 30ml neutral-flavoured oil
• 15ml white vinegar
• 10ml soy sauce

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep ingredients
   Meanwhile, thinly slice the spring onion. Peel and finely grate the ginger. Halve the cucumber lengthwise, scrape out the seeds using a teaspoon, then thinly slice on an angle. Thinly slice the pak choy and radish.
3. Step 3 — Make hoisin glaze
   Combine the hoisin sauce, Chinese barbecue seasoning and 60ml (¼ cup) water in a bowl.
4. Step 4 — Make ginger dressing
   Put the spring onion and ginger in a heatproof bowl. Heat 1 tbs oil in a medium frypan until just starting to smoke. Remove from the heat, carefully pour the oil over the spring onion mixture and stir to combine. Stir in the sesame oil, 1 tbs white vinegar and 2 tsp soy sauce.
5. Step 5 — Cook dumplings
   Heat 1 tbs oil in the same pan over medium-high heat. Cook the dumplings, without turning, for 2-3 mins until golden on one side. Carefully add 60ml (¼ cup) water (take extra care adding water to the hot pan as the oil can spit and the steam created is very hot). Cover and steam for 3 mins or until tender. Add the hoisin glaze and cook, turning the dumplings, for 1 min to coat.
6. Step 6 — Get ready to serve
   Combine the cucumber, pak choy and radish in a large bowl, add the ginger dressing and toss to combine. Fluff the rice with a fork. Divide the rice, salad and dumplings among bowls. Drizzle the dumplings with the glaze to serve.

Allergens

Soy, Gluten, Sesame, Wheat, Sulphites, Mollusc