U.S. CHICKEN AND ASSORTED VEGETABLES WRAPPED IN CHINESE CABBAGE
Ingredients
Yield: 3
Ingredients:
-
100g chicken (preferably skinless, diced)
some sea salt and oil -
4 long cabbage leaves
Olive oil
-
1 king oyster mushroom (diced)
-
15g garlic (minced)
-
20g red chilli (diced)
-
80g carrot (diced)
-
150g French bean (cut into 1/2cm-long sections)
-
50g red onion (diced)
-
20g roasted whole almond
Marinade:
-
½ tsp cornstarch
-
1 tsp sesame oil
-
1 tsp dark soya sauce
-
1 tsp light soya sauce
-
3 tbsp water
Black Bean Sauce:
- 10g fermented black bean
- ½ tbsp oyster sauce
- ½ tbsp light soya sauce
- ½ tbsp dark soya sauce
- ½ tbsp sugar
- ½ tbsp cornstarch
- 1 tbsp Shaoxing wine
- ½ tbsp sesame oil
Directions
Steep diced chicken briefly in Marinade.
Boil a pot of water with 1 tbsp salt and oil. Blanch cabbage leaves. Remove and pat dry.
Press cabbage leaves into bowl to obtain a dome shape and set aside.
Heat up some olive oil in a pan. Add diced chicken and stir-fry for about 2-3 mins till cooked.
Add remaining vegetables except almond and stir-fry until cooked and fragrant.
Add Black Bean Sauce and toss evenly. Transfer into the bowl with cabbage leaves.
Wrap up ingredients with cabbage leaves and overturn onto a plate.
Make a cross cut on cabbage leaves. Open up and top with roasted almonds.
Source: https://usapeecasean.com/recipes/u-s-chicken-parts-and-assorted-vegetables-wrapped-in-chinese-cabbage