[CH] Tonight's Dinner - Chinese Chicken Rolls
RisaG (radiorlg@yahoo.com)
Thu, 26 Feb 2004 18:19:39 -0800 (PST)
This was tonight's dinner - Chinese Chicken Cabbage
Rolls. I adapted this from Jamie Oliver's Jamie's
Kitchen. I put some pepper jelly on the table along
with some chinese chile paste for us to dip the
bundles in. They were pretty good (next time I will
taste the filling before I fill the leaves). I also
think next time I will put the filling in wonton
wrappers instead of cabbage, as I choked on the
cabbage! Be careful!
I served it with some cooked basmati rice and some
snow peas w/garlic.
Delicious.
* Exported from MasterCook *
Chinese Chicken Cabbage Rolls
Recipe By : adapted from Jamie's Kitchen
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish
Oriental
Poultry
Amount Measure Ingredient -- Preparation
Method
-------- ------------
--------------------------------
Cabbage Rolls:
18 savoy cabbage leaves
2 cloves garlic -- peeled
1 1 inch pc ginger -- peeled
1 bunch scallions -- chopped
1 handful cilantro -- chopped
1 red chiles -- seeded
1 tbsp fish sauce
sea salt
2 cooked chicken breasts --
chopped
1 hanful water chestnuts -- 1/2 of a
can
zest and juice of 2 limes
1 tsp sesame oil
extra-virgin olive oil
For Dunking:
pepper jelly -- OR
soy dunking sauce
1 tbsp toasted sesame seeds
For cabbage leaves: Remove and discard the core and
outer leaves from the cabbage, undo the rest of the
cabbage and place the leaves in a pan of salted
boiling water for 2 minutes to soften, cool in a bowl
of cold water and drain well. Set aside.
For filling mixture: In food processor, put garlic,
ginger, scallions, cilantro, chile, fish sauce, and a
pinch of salt. Pulse until all ingredients are
incorporated. Add the chicken, water chestnuts, zest
and juice of limes, and sesame oil. Puree until you
have a ground-meat consistency.
Place a cabbage leaf on work surface. Take a tbsp of
mixture and put it in the center, wrap the cabbage
leaf like an eggroll, in on both sides and then roll
up. Place the roll in an oiled bamboo steamer, or an
oiled stainless steel steamer. Continue to roll up the
filling into the leaves and place them in the steamer.
They should all fit in together and fit tightly. This
way they won't unroll.
Place 2" of water in the bottom of a large skillet
(with a diameter that matches the steamer insert).
Bring the water to a simmer, place the steamer on top,
and steam for 6-8 minutes until fully cooked inside
(take one out and slit open with a knife, check
innards to make sure they are fully cooked).
Serve 4-5 per person, with a small bowl of either
pepper jelly, chile paste mixed with a bit of soy
sauce, or a soy dunking sauce (soy sauce, sesame oil,
rice vinegar mixed together, or soy, rice vinegar
together or something similar). Sprinkle the plate
with sesame seeds.
- - - - - - - - - - - - - - - - - -
NOTES : Risa's notes:
You can prepare the whole steamers worth of filled
cabbage leaves, at least a couple of hours earlier
than you want to cook them. Just refrigerate with a
plate underneath, so no juices drip through.
If you don't wish to oil the bottom of the steamer,
you can put a ceramic plate on the bottom of the
steamer and then put the cabbage bundles on top. It
will take a bit longer to steam if done this way.
Jamie used uncooked chicken. If using cooked chicken
(great use for leftovers - pork, beef, chicken or
vegetarian), then steam for 6 minutes. Shouldn't need
more than that.
RisaG
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