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February 10, 2004

Chinese Chicken Parcels

Chinese Chicken Parcels

Jay wrote this (I touched it up)

While Talia and I gagged at the thought of Naked Chef, aka Jamie Oliver, has been knighted we were both impressed with the ease of preparation and flavor of this dish. These little tastey packages would perfect for starters, sides, or the main meal. We still don’t see him as the heart-throb he purports to be.

Serves 4
1 savoy or Chinese cabbage
pinch of sea salt
2 cloves of garlic, peeled
1 thumb size piece of ginger, peeled (talia liked the ginger pieces But think perhaps juice might be nice too, we’ll let you know if we try that)
2-3 green onions
one handful of fresh coriander
1-2 red fresh chilies
1 T fish sauce
4 trimmed boneless chicken thighs/ skins removed, roughly chopped (we used ground chicken and it saved us a lot of hassle since Talia’s blender is broken)
7 water chestnuts
juice of half a lime (he called for the juice & zest of two limes, but we modified)
1 tsp. sesame seed oil
Extra Virgin Olive Oil (EVO)

Sauce:
Sweet chili jam
Soy sauce
Rooster sauce

Remove & discard core and outer leaves of cabbage. Place them in pan of salted boiling water for 2 minutes to soften. Cool in bowl of cold water. Drain & put aside.

In food processor (we did all the chopping by hand and it worked fine), whiz the garlic, ginger, onion parsley, chili and fish sauce w/ pinch of salt. Then add remaining ingredients until mince meat consistency is reached.

Place heaping spoonful of mixture and wrap in lettuce. Oil the steamer and steam for 6 minutes with lid. Serve in bamboo steamer with sauce.

Posted by talia at February 10, 2004 11:30 AM