Mu-Shu Chicken Cabbage Rolls
4 - 6 people
00h 10
00h 20
These Mu Shu Chicken Stuffed Cabbage Rolls are bursting with flavour - combining colourful veggies with aromatic seasonings and ButcherBox.ca's extra lean ground chicken. Serve with a simple dipping sauce and prepare for happiness.
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Ingredients and Method
Ingredients
- 1 lb ButcherBox.ca extra lean ground chicken
- 10 - 12 Savoy or Asian cabbage leaves
- 1/2 cup broccoli florets, chopped
- 1/2 cup corn niblets, if frozen, thawed and patted dry
- 1/2 cup carrot, shredded or diced
- 2 red or green chile peppers, finely chopped
- 2 tsp garlic, minced, divided
- 1 1/2 tsp grated ginger, divided
- to taste salt and pepper
- 2 tsp furikake seasoning (or everything but the bagel seasoning)
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
Method
- Put a steamer basket into large pan or wok with 3 inches of water. Place cabbage leaves in steamer and bring to a simmer. Steam for 3-4 minutes until cabbage is pliable. You can also place leaves into boiling water for 2 - 3 minutes to soften.
- In a bowl combine ground chicken with vegetables, chile peppers, 1 tsp mince garlic, 1 tsp grated ginger, salt & pepper and furikake seasoning.
- Mix well to ensure all ingredients are well distributed and blended.
- Place individual cabbage leaves on counter or cutting board, scoop 2 - 3 tbsp of filling into each leaf and fold/roll to form a dumpling shaped ball. Wrap each ball tightly in cling wrap, twisting the bottom to keep it's shape.
- Place plastic wrapped rolls into steamer basket, not overcrowding, cooking until chicken is cooked through - around 15 minutes. Remove cling wrap and place on serving plate.
- Combine hoisin sauce, rice wine vinegar, sesame oil, soy sauce, 1/2 tsp grated ginger and 1 tsp mince garlic in a small bowl, whisk together to combine - serve as a dipping sauce for your cabbage rolls.
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