I had marked this recipe down for this week's theme some time ago. However, I noticed a fellow challenger had actually used this recipe in an earlier challenge.
To switch or not to switch?
Well as you can see, I didn't switch recipes....
Chinese Chicken Parcels
Cookbook: Jamie's Kitchen
Author: Jamie Oliver
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1 savoy or Chinese cabbage
2 cloves of garlic, peeled
1 thumb-sized piece of fresh ginger, peeled
1 bunch of spring onions, trimmed
1 handful of fresh coriander
1-2 fresh red chillies
1 tbsp fish sauce
4 trimmed boneless chicken thighs, skin removed, roughly chopped
1 handful of water chestnuts
zest and juice of 2 limes
1 tsp sesame oil
extra virgin olive oil
Remove and discard the core and outer leaves from the cabbage, undo the remaining cabbage leaves, and place them in a pan of salted boiling water for 2 minutes to soften. Cool them in a bowl of cold water, drain and put to one side.
In a food processor, whizz up garlic, ginger, spring onions, coriander, chilli and fish sauce with a good pinch of salt. Then add the chicken, water chestnuts, lime zest and juice and sesame oil and pulse until you have a minced meat consistency.
Place a heaped dessert spoon of the mince onto one end of the cabbage leaf. Fold it up and tuck in the sides, then roll up and place in the steamer. Place on lid and steam for about 6 minutes until cooked.
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I found these surprisingly yummy. Not sure why I was surprised as I love cabbage. The lime gave a really fresh flavour and the cabbage kept the dish nice and moist.
The only thing I'd do differently next time is try a different cabbage. I used savoy for these and found the leaves a little too thick which: 1)made it hard to wrap them; and 2) a little too much cabbage with each bite.
Not a favourite recipe so probably won't make it again, but glad I tried it.
I had quite a large amount of the chicken filling left over, and with some left over filo pastry sitting in the fridge, I decided to put the two together and make some little chicken sausage rolls....
Little dry, but yummy all the same.