Chicken Cabbage Rolls

Chicken Cabbage Rolls


410g ground chicken

500g cabbage (discard the tough core)

50g chopped carrot

6 water chestnut (peeled and chopped)

1 stalk spring onion (chopped)


1 tbsp sake

1 tbsp kikkoman soy sauce

¼ tsp ground white pepper

½ tsp sugar

1 tbsp corn starch


¼ cup frozen green peas (blanched)

½ cup shelled shrimps (blanched)

Preparation Instructions:

  1. Blanch the cabbage leaves in boiling water until turn soft. Remove, drained and leave to cool completely.
  2. In a mixing bowl, add in ground chicken, chopped carrot, water chestnut, spring onion and seasonings. Stir to combine.
  3. Place adequate filling onto cabbage leaves and roll up tightly. Repeat the process until used up all of the ingredients.
  4. Place the cabbage rolls on a steam plate and steam at preheated steamer for 20 minutes. Remove and leave to cool a bit.
  5. Slice the cabbage roll into sections and arrange neatly on a serving platter. Garnish with shrimps and green peas. Serve.

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