Asian-style steamed cabbage-and-chicken parcels

Asian-style steamed cabbage-and-chicken parcels

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  • Makes 20
  • Easy
  • Carb Conscious Dairy free Fat conscious
  • 35 minutes
  • 10 minutes
  • Jordan Chenin Blanc 2013


  • 4 free-range chicken breasts, cubed
  • 1 x 70 g Woolworths crushed fresh chilli, ginger and garlic punnet
  • ¼ cup soya sauce
  • 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

Cooking Instructions

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.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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