• 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 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, heat a 
drizzle of olive oil in a large frying pan, 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, then 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 & coriander dumplings until 
golden, 2-3 minutes each side.  

TIP: Dumplings are cooked when the filling is piping 
hot.

• In a small microwave-safe 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 jasmine rice between bowls. 
• Top with chicken dumplings and soy veggies.
• Drizzle Sichuan garlic sauce over dumplings 
• Sprinkle with crispy shallots and serve with any 
remaining lemon wedges. Enjoy!