Nadiya Hussain's Innovative Rice Paper Creations: Chicken Half-Moons and Tteokbokki
Renowned chef and author Nadiya Hussain has unveiled two inventive recipes that transform simple rice paper into extraordinary dishes. Her chicken half-moons and rice paper tteokbokki offer a delightful fusion of flavors and textures, showcasing the versatility of this staple ingredient. These recipes are perfect for those seeking quick, comforting meals with an aromatic twist.
The Magic of Rice Paper in Modern Cooking
Nadiya Hussain emphasizes the incredible adaptability of rice paper, which she always keeps stocked in her kitchen. "I use a lot of rice paper and always have plenty at home, because it can be used in a wide variety of ways," she explains. "It's delicious fried, as are most things!" This philosophy drives her creative approach to these dishes, where rice paper serves as both wrapper and main component.
Rice Paper Tteokbokki: A Korean-Inspired Comfort Stew
Traditional tteokbokki features chewy rice tubes often cooked in a stew, but Nadiya has crafted an accessible version using rice paper. This recipe requires just 5 minutes of preparation and 20 minutes of cooking, yielding 12 servings. The process begins by softening rice paper sheets in cold water, rolling them into logs, and cutting them in half.
The stew base is built with oil, finely chopped garlic, gochujang paste, and soy sauce, simmered to create a rich, spicy broth. The rice paper rolls are then cooked in this liquid until tender and infused with flavor. Served with a drizzle of sesame oil and garnished with sliced spring onions and sesame seeds, this dish offers a comforting, Korean-inspired experience without the need for hard-to-find ingredients.
Chicken Half-Moons: Aromatic and Crispy Snacks
For the chicken half-moons, Nadiya combines 500g of chicken mince with garlic paste, ginger paste, thinly sliced spring onions, salt, chilli flakes, and an egg to create a flavorful filling. Each rice paper sheet is softened in water, filled with the chicken mixture, and folded into a half-moon shape with sealed edges.
These snacks are fried in vegetable oil until crisp and golden, taking about 30 minutes to prepare and cook for 6 servings. Served hot or warm with your favorite hot sauce, they make for an irresistible aromatic snack or light meal. The combination of the crispy rice paper exterior and the savory chicken filling creates a satisfying texture contrast.
Expert Tips and Serving Suggestions
Nadiya recommends using a lipped plate or shallow bowl for soaking the rice paper to ensure even softening. For the tteokbokki, she advises cooking the rice paper rolls until the liquid has thickened, allowing them to absorb maximum flavor. The chicken half-moons should be fried two at a time to maintain oil temperature and achieve perfect crispiness.
These recipes exemplify Nadiya Hussain's talent for making international cuisine accessible and enjoyable for home cooks. They are extracted from her latest cookbook, Nadiya's Quick Comforts, published by Michael Joseph, which focuses on delivering delicious, comforting meals with minimal effort.
