Sunday, September 21, 2008

Steamed Cabbage Chicken Wraps

3 whole leaves of napa cabbage
4 oz chicken breast, minced
3 wedges of tomato slices
dash of salt
dash of pepper
dash of chili pepper
3 toothpicks

1. Boil the napa cabbage leaves until soften. Drained out the water.
2. In a bowl, marinate the chicken breast with salt, pepper and chili.
3. Divide the chicken into three portions. Roll each into a ball.
4. Place cabbage flat on a plate. Place the chicken ball at the leaf end of the cabbage.
5. Roll the cabbage to cover the chicken ball. Tug in the side and roll the rest of the leaf up. Poke toothpick through the wrap to secure.
6. Place a tomato slice through the toothpick.
7. Boil a pot of water. Place the plate of cabbage chicken wraps in the pot. Steam for 15 minutes.

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