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Asian-style steamed cabbage-and-chicken parcels

By Hannah Lewry
Makes 20
Easy
35 minutes
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.