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.
- 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
(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.