Dishtionary

Absolutely loved this recipe from Serious Eats (adapted from Jamie’s Kitchen).  The dish is not only dee-licious, but it sure looks like a beauty once on the plate.  This version of the recipe yields 2 servings.

Ingredients

• 1/2 medium savoy cabbage (root end sliced off; and leaves separated)
• 1 garlic clove
• 1/2 inch piece fresh ginger
• 4 scallions, white and light green parts, chopped
• 1/8 fresh cilantro leaves
• 1 red chili
• 1/2 tablespoon fish sauce
• 1/2 pound chicken breast
• 1/2 (8-ounce) can water chestnuts, drained
• 1 tablespoons juice and 1 teaspoons grated zest from lemon or lime
• 1/2 teaspoon sesame oil
• 1/2 cup hoisin sauce
• 1/8 cup soy sauce

Steps

(1) Bring a large pot of (salted) water to boil.  Place the cabbage into the water and blanch for 2 minutes.  Remove with a slotted spoon into cold water (to stop the cooking).  Drain and set aside.

(2) In a food processor, pulse the garlic, ginger, scallions,cilantro, red chili, fish sauce, chicken, water chestnuts, lemon juice and zest, sesame oil, and a dash of salt.  Process until completely pureed (consistency should be paste-like).

(3) To assemble the cabbage wraps, lay out cabbage leaves.  Place 2-3 tablespoons of the chicken mixture onto the root end of a leaf.  Fold the leaf over once to enclose the chicken, fold both sides in, then fold over one more time so that the seam is down.  Repeat with remaining leaves/chicken.

(4) Fill a pot with an inch of water, place a steamer inside, and bring water to boil.  Assemble the chicken wraps seam side down in the basket.  Cover and steam until chicken is cooked through, about 8 minutes.

(5) Meanwhile, combine the hoisin sauce and soy sauce in a small bowl to make the dipping sauce.

(6) Serve with dipping sauce with toasted sesame seeds sprinkled on top and fried rice.