• 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.

TIP: Dumplings are cooked when filling is piping hot.

TIP: Cook in batches if your pan is getting crowded.

• 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, 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!