Asian Cabbage Parcels

Prep Time: 15 minutes

Cook time: 10 minutes

Serves: 4

Description
Cabbage leaves stuffed with creamy chicken spiced with ginger, garlic, coriander, chilli and spring onions.

A Taste of Savoie

Ingredients

 * 1 Savoy cabbage
 * 1 bunch spring onions
 * 1 clove garlic, peeled
 * 1 fresh red chilli, halved and seeded
 * 2 tbsp fresh coriander
 * thumb-sized piece ginger, peeled
 * 1 tbsp fish sauce
 * 2 tbsp coconut cream
 * 2 skinless chicken breasts (about 150g each), cut into large chunks
 * zest of 1 lime
 * pinch of salt
 * To serve
 * 1 tbsp toasted sesame seeds
 * Soy sauce
 * chilli sauce

Directions

 * 1) Remove and discard the outer leaves of the cabbage and place 8 leaves in a pan of boiling water for 3 minutes. Remove and allow to cool down.
 * 2) Place all the other ingredients in a food processor and whiz for 30 seconds to a coarse mince.
 * 3) Divide the mixture into 8 equal amounts. Grease the bottom of a steamer with a bit of olive oil. Take a soft cabbage leaf and place the mince in the middle, then fold in the sides until you have a closed parcel. Lay it in the colander so the parcel holds it shape and repeat with the remaining cabbage leaves. Steam for about 10 minutes until cooked.
 * 4) Serve with a drizzle of soy sauce, sesame seeds and chilli sauce for dipping. Asian_Cabbage_Parcels.jpg