Here’s a wonderful asian inspired dish, with a nod to both North African cuisine, the spice rub being a version of Ras-El-Hanout and Danish cuisine with a pickled cucumber, which is what is classically served with a roast chicken in Denmark. This one is pickled in rice wine vinegar and with fresh chilies for extra punch.
Ingredients 4 Servings
- Cucumber ½
- Fresh red chili ½
- Rice vinegar Can be substituted with white wine vinegar 200 ml
- Whole cloves 1 tsp
- Cardamom pods 1 tbsp
- Cinnamon stick 1
- Cumin seeds 1 tbsp
- Dried Chili Flakes 1½ tsp
- Nutmeg ½ tsps
- Ground Allspice 1 tsp
- Ground Ginger 1 tsp
- Garlic Powder 1 tsp
- Skim Milk 400 ml
- All-purpose Flour 500 g
- Baking Powder 2 tbsps
- Salt 1 tbsp
- Chicken Leg Meat Can be substituted with chicken breast 400 g
- Hoi sin sauce Plus extra for dipping 3 tbsps
- Teriyaki sauce 1 tbsp
- A head of brocolli
- Sesame seeds 4 tbsps
Best made the day before, but can still be made as the first thing before the rest of the dish, if you are in a pinch:
- Slice the cucumber in very thin slices.
- Slice the chili in thin slices.
- Disolve the sukrin (or sugar) in vinegar.
- Add the cucumbers to a mason jar, crush them between your fingers as you put them in.
- Scatter the chili slices over the cucumbers.
- Pour the vinegar over the cucumbers. Seal and refrigerate until needed.
Ras-El-Hanout Spice Rub
- Crack the cardamom pods with the flat side of your chefs knife.
- Break up the cinnamon stick into small pieces
- Toast the cloves, cardamom pods, cinamon stick, cumin seeds, dried chili flakes, and peppercorns in a medium hot pan for about 4 miniutes.
- Let the spices cool.
- Grind the mix in an electric spice grinder or crush them very finely in a mortar.
- Add the remaining ingredients; all-spice, nutmeg, garlic powder and ginger.
- Store in an airtight container. It keeps for 6 months.
- Add the milk, flour, baking powder and salt to a food processor and pulse it until you have a dough.
- Flour your work surface, knead the dough lightly and then roll it to a sausage-shape and divide it into 8 evenly sized pieces.
- Put each piece in a double layer of muffin cases and put them into the steamer basket (fits in a 28cm steamer in one layer). If you do not own a steamer, you can still steam your dumplings using a pot and a colander.
- Boil water in your wok. You should reserve a little room from the top of the water to the steamer basket.
- Put the basket of dumplings in there with the lid on. The dumplings should steam for about 15 to 20 minutes.
Putting it all together
- Toast the sesame seeds in a medium hot dry pan until golden and set aside for serving.
- Cut the chicken into mouth right cubes.
- In a bowl put the hoi sin sauce and the teriyaki sauce and a pinch of salt.
- Add the spice mix you made earlier and combine. If you want it spiced add ½ tablespoon; if you want it spicy add 1 tablespoon, and if you want it HOT add 2 tablespoons 😉
- Toss the chicken pieces in the sauce using your hands.
- Heat a pan to medium high heat and add the chicken. Stir once in a while.
- Clean and cut the broccoli and add the the second steamer basket and lift the lid off the steamer, add the second basket and put the lid on top.
- Once everything is done; serve the chicken and dumplings with the sesame seeds, hoi sin sauce for dipping, broccoli and the picked cucumbers on the side. Enjoy.