Chinese Cabbage Roll
Contributed by: Lee Siew Eng
This is one of the dishes from my family that is passed down for generations. We make this every Chinese New Year as it is an auspicious dish which symbolises family harmony and happiness.
Portion: 4 pax
Prep Time: 2 hrs 30 mins
Cook Time: 30 mins
Total Time: 3 hrs
Ingredients
• 8 cabbage leaves, boil to soften
• 300g ground chicken thighs
• 5 water chestnuts, finely diced
• ½ carrot, finely diced
• 3 shiitake mushrooms, soaked, drained and finely diced
• ½ yellow onion, finely chopped
Seasoning:
• 4 tsp light soy sauce
• ¼ tsp white pepper
• ¼ tsp sesame oil
• 1 tsp corn flour
Sauce:
• 1 tsp vegetarian oyster sauce
• 1 tbsp wolfberry
• 1 small slice of chinese angelica root (dang gui)
• 250ml of water
Method
1. Marinate the ground chicken with light soy sauce and refrigerate for 2 hrs.
2. Add water chestnuts, carrots, shiitake mushrooms and yellow onion to the meat and mix well.
3. Season with white pepper, sesame oil, corn flour and refrigerate for half an hour.
4. Boil the cabbage for about 5 mins till it softens, then peel off the cabbage leaves.
5. Wrap about a quarter of the marinated chicken mixture in a cabbage leaf. Make one roll at a time.
6. Steam all the rolls for 20 mins.
7. Mix the vegetarian oyster sauce, wolfberry and dang gui with water and bring to boil.
8. Pour the sauce over the cooked rolls and serve.
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