Hoisin Pulled Chicken Rice Bowl
with Carrot and Cucumber Salad
Sweet and savoury hoisin chicken pulled to perfection, served over fluffy rice with a crisp, refreshing carrot and cucumber salad for balance.
Cals 737 · Prot 35 · Carbs 104 · Fat 23
Family Friendly
30 min
Sweet and savoury hoisin chicken pulled to perfection, served over fluffy rice with a crisp, refreshing carrot and cucumber salad for balance.
Cals 737 · Prot 35 · Carbs 104 · Fat 23
Family Friendly
Ingredients
Chicken
Pulled chicken
300 Grams
Hoisin sauce
3*9*10*
60 Grams
Sweet soy sauce
9*10*11*14*
15 ML
Corn starch
5 Grams
Water
100 ML
Chinese 5 spice
4 Grams
Salad
Carrot
1 Piece
Cucumber
1 Piece
Spring onion
40 Grams
Lime
1 Piece
Coriander rice
Medium grain rice
150 Grams
Water
300 ML
Fresh coriander
15 Grams
To serve
Salted peanuts
1*2*
40 Grams
Allergens
*3 Sesame Seeds, *9 Soya, *10 Wheat, *11 Gluten, *14 Sulphur Dioxide, *1 Peanuts, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3105 / 737 |
| Fats (g) | 23.3 |
| of which saturated (g) | 6.6 |
| Carbohydrates (g) | 104 |
| of which sugars (g) | 23.5 |
| Fibers (g) | 6.2 |
| Proteins (g) | 35 |
| Salt (g) | 2.7 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil rice
- Rinse and drain the rice.
- Add the rice, a pinch of salt and the measured water to a pot with a lid.
- Bring to a boil over high heat.
- Lower heat, cover and cook for 12-14 min, until the rice is tender and the water has been absorbed.
- Remove from the heat.
- Pick coriander leaves.
- Once cooked, mix through the coriander leaves and keep warm until serving.
2 Make salad
- Peel and trim the carrot.
- Using a vegetable peeler, peel away carrot ribbons until you get to the center. Discard the core.
- Cut the cucumber into bite-sized pieces.
- Finely chop the spring onion (reserving a handful for garnish).
- Cut the lime in half.
- In a bowl, combine the salad ingredients. Cut the lime in half and squeeze over lime juice to taste.
- Add a pinch of salt and pepper. Set aside.
3 Mix sauce
- In a small bowl or measuring jug, combine the hoisin sauce, sweet soy sauce, 1 tsp corn starch and measured water.
- Mix well to ensure the corn starch is fully dissolved.
- Set aside.
4 Fry chicken
- Heat a non stick pan over medium heat with a drizzle of oil.
- Add the pulled chicken with the Chinese 5 spice.
- Fry for 3-4 min, stirring often, until warmed through.
- Add 1-2 Tbsp of sauce and mix through. Reserve the rest for later.
- Transfer pulled chicken to a plate and retain the pan.
5 Cook sauce
- Return the pan to medium heat.
- Add the remaining sauce and gently cook for 1-2 min until it starts to bubble and thicken slightly.
6 Serve
- Serve the Hoisin Pulled Chicken on a bed of Coriander Rice with a side of Carrot and Cucumber Salad.
- Add dollops of thickened hoisin sauce over the top.
- Roughly chop or crush the peanuts over the top.
- Garnish with reserved spring onion.
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