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Story summary
- Nadiya Hussain, chef, shares two rice paper dishes: chicken half-moon bites and rice paper tteokbokki.
- Hussain uses chicken mince, garlic, ginger, spring onions, and spices to wrap rice paper for the half-moons, and the tteokbokki features rice paper rolls in a spicy gochujang–soy sauce.
- The half-moons are fried until golden and served with hot sauce.
- The half-moons take about 30 minutes total, while the tteokbokki takes about 25 minutes.
