Cabbage Wrapped Chicken
Fresh cabbage leaves wrapped with tender chicken, steamed to retain natural flavors, topped with oyster sauce glaze. Juicy and delicious, perfect for all ages.
Ingredients
12 items- chicken 300 g
- napa cabbage leaves 8 large
- ginger 10 g
- scallion 10 g
- cooking wine 1 tbsp
- light soy sauce 1 tbsp
- salt 1/2 tsp
- white pepper a pinch
- egg white 1
- cornstarch 1 tbsp
- oyster sauce 1 tbsp
- sugar 1/2 tsp
Nutrition
Steps （6 steps）
Wash cabbage leaves, blanch in boiling water for about 20 seconds until soft. Drain and cut off thick stems.
Mince chicken into a fine paste. Add minced ginger, scallion, cooking wine, soy sauce, salt, white pepper, egg white, and half the cornstarch. Stir in one direction for 3 minutes until sticky and springy.
Lay a cabbage leaf flat, place about 35 g filling. Roll from bottom up, tucking in sides, and wrap tightly like a spring roll.
Place rolls seam-side down on a steaming plate. Steam over high heat for about 10 minutes, until chicken is cooked through and juices appear.
Mix oyster sauce, soy sauce, sugar, and 2 tbsp water in a bowl. Mix remaining cornstarch with 2 tbsp water. Heat oil in a pan, sauté minced garlic, pour in sauce mixture, bring to boil, then thicken with cornstarch slurry.
Arrange steamed rolls on a plate, drizzle with sauce, garnish with scallion or goji berries. Serve hot.
Tips
Choose large outer cabbage leaves; avoid over-blanching. Add a little water to filling for extra tenderness. You can also add shrimp or mushrooms for more flavor.
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