Chicken Rice Dumpling


00:45 min

Chilled ​4°C
1 Portion
Partially Cooked

Stage 1

  • 00:45
  • 100 %
  • 50 %
160 ml Water
1 pcs Pandan Leaf
10 g Young Ginger
1 pcs Chicken Breast skin-on
60 g Thai Rice
1 pinch Salt
5 g Coriander chopped
0.5 tsp Light Soy Sauce
0.5 tsp Sesame Oil
1 tsp Chinese Chicken Powder
6 pcs Spring Roll Pastry Sheets 10x10 cm / 4x4 inch
1 pcs Egg
10 ml Butter clarified
3 tbs Chicken Rice Chilli Sauce
Add water, pandan leaf and ginger in a pot and bring it to a boil. Add the chicken, lower the heat and let it simmer for 20 minutes. Take the chicken out, remove the skin and bone and let it chill. Strain the stock and use it to cook the rice. Wash the rice and add the salt to the stock. When the rice is soft, chill it and add coriander, soy sauce, sesame oil, chicken powder and the diced chicken breast. Mix it well and divide the rice into 6 equal round balls. Lay out the pastry sheets and brush the 4 sides with egg wash. Place one rice ball in the centre of each sheet and fold the 4 corners up and press them together to close the dumpling. Brush the dumplings with the clarified butter. Place them on the tray.
1. Food Preparation
Cook as per oven profile.
2. Cooking Instruction
Remove the cooked food from the tray and serve with the chilli sauce aside.
3. Food Serving Instruction

Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.