Steamed cabbage rolls

Ingredients

• Savoy cabbage

  raw

  200g

• Brown rice

  long-grain, raw

  ½ cup or 93g

• Chicken breast

  raw, skinless

  1 full breast (both fillets) or 236g

• Carrots

  raw

  1 large or 72g

• Scallions

  raw

  1 large or 25g

• Soy sauce

  regular sodium, shoyu

  2 tsp or 11g

• Chili powder

  0.02 tbsp or 0.2g

• Sesame oil

  1 tsp or 5g

• Salt

  table

  1 tsp or 6g

• Black pepper

  ground

  1 tsp or 2g

Directions

1. Prepare the wrappers: Blanch cabbage leaves in boiling water until they begin to wilt (it should take no more than 20 seconds). Drain and set aside.
2. Mix the filling.
3. Assemble the rolls: Place 1/8 of the filling in the middle of a cabbage leaf. Wrap it into a cylinder shape.
4. Tie the roll with a strip of carrot (please refer to my tutorial video below). Repeat to finish the rest.
5. Steam the rolls: Place the rolls into a serving plate then put into a steamer. Steam for 10 minutes.
6. If you don't have a steamer, see note 3 for an alternative solution which is also demonstrated in my tutorial video below.
7. You may keep raw, wrapped cabbage rolls in the fridge for up to 24 hours. Extend the steaming time to 12 minutes if just taken out from the fridge.
8. Recipe by: Wei Guo (source: https://redhousespice.com/chinese-steamed-cabbage-rolls/)