Makes 20
Easy
35 minutes
10 minutesPlace the chicken breasts in a food processor, add a cube each of crushed ginger, chilli and garlic and the soya sauce and blend until minced.
Remove from the blender and place in a large bowl. Mix with the spring onions and pepper.
Remove the leaves from the cabbages, rinse and place a teaspoon of the chicken mixture into each leaf, then fold in the edges and roll up to create a parcel. Secure with a toothpick if necessary.
Steam the parcels in a bamboo steamer for 5–10 minutes, or until the chicken is cooked through. Sprinkle with the sesame seeds and microherbs and serve with the sweet chilli sauce. Squeeze over a little lime or lemon juice before serving.
