I think home cooking can sometimes be a form of art too in a sense that we can try recreating dishes from leftover ingredients without them looking like leftover food. And I kinda enjoy cracking my brain to churn up something really easy to make with whatever I have in the fridge as I don’t like wasting food. This recipe is just one of such lunches I made for myself. The rolls might not look perfect on the outside as I only had that few leaves of cabbage left anyway but they are so wholesome and healthy and I just love that crunch of the vegetables! Enjoy!
Steamed Chicken Cabbage Rolls Recipe
Ingredients (makes 6-7 rolls)
150g minced chicken breast
100g cabbage leaves
1 small carrot, shredded
1 stalk spring onion, finely chopped
coriander as garnish
Marinate:
1 tsp fish sauce
dash of sesame oil
dash of chinese cooking wine
dash of white pepper
Sauce:
1 tbsp oyster sauce
1 tsp light soy sauce
1 tbsp water
Instructions
1. Combine the chicken, carrot and spring onion in a bowl. Add the ingredients for the marinate, stir thoroughly and set aside.
2. In a pot of boiling water, lightly blanch the cabbage leaves for a minute till slightly soft. Run under tap water, drain and set aside.
3. Dry the cabbage leaves with kitchen towels. Place a tablespoonful of the minced chicken mixture onto one cabbage leaf and roll up. Repeat with the rest of the cabbage leaves and chicken. Transfer the rolls to a steaming dish and steam for 10 minutes on high heat.
4. Combine the ingredients for the sauce and drizzle over the rolls. Garnish with coriander before serving.