Chinese cabbage rolls

Ingredients for 4 servings:

• 1 large Chinese cabbage
• 100 g rice (long grain rice)
• 350 g chicken breast
• 6 spring onions
• 2 garlic cloves
• 1 piece(s) ginger
• 2 chili peppers, green
• 2 tsp spice mix, Panch Foron – Chinese five-spice powder
• 2 tbsp sauce, Hoisin
• 150 g chestnuts, water
• Soy sauce

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

beautiful and tasty Dim Sum, can be prepared

Cook the rice until al dente, drain, and let cool. Puree the chicken and mix with the rice. Finely chop the spring onions, garlic cloves, ginger, chili, and water chestnuts and add to the meat and rice mixture along with the spices. Mix everything well. Separate the Chinese cabbage into its individual leaves and wash them. Blanch them in boiling water and then let them cool in ice water. Drain well and squeeze some of the excess liquid. Spread out the leaves individually, take a walnut-sized amount of the filling, and place it on a leaf. Roll up the Chinese cabbage, making sure the rolls are sealed all the way around. Place the finished rolls in a bamboo steamer and steam over hot steam for about 15 minutes. If there is more filling than leaves, the rest can also be wrapped in rice paper sheets. To serve, drizzle a little soy sauce over the rolls. Pewe’s plum ketchup, available here from the database, also goes very well.