Asian-style steamed cabbage-and-chicken parcels

By Hannah Lewry

Serves Makes 20

Difficulty Easy

Prep Time 35 minutes

Cooking Time 10 minutes

Ingredients

4 free-range chicken breasts, cubed
1 x 70 g Woolworths fresh crushed garlic, ginger, chilli and turmeric
¼ cup soya sauce
3 spring onions, finely sliced
Freshly ground rainbow pepper, to taste
2 Chinese cabbages or baby cabbages
Sesame seeds, for sprinkling
Microherbs, for serving
Woolworths sweet chilli sauce, for serving
Limes or lemons, for squeezing

Method

Place 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.

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