Bouchées chinoises au chou et au poulet
Serves : 4 people
Preparation : 45 minutes
Cooking : 15 minutes
Ingredients
- For appetizers
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1 kale
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2 garlic peeled
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1 fresh ginger about the size of a thumb
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1 spring onion cleaned
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1 cilantro
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1-2 fresh chili pepper
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1 nuoc-mâm sauce
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4 chicken thighs Use the flesh without the skin, coarsely chopped
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3.5 oz of canned lotus
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2 limes We will use the zest and the juice
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1 sesame oil
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olive oil extra virgin
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soy sauce
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1 sesame seeds roasted
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sea salt
Instructions
Remove the outer leaves from the cabbage and trim the thick veins from the remaining leaves. Blanch them for 2 minutes in a large pot of salted water to tenderize them. Cool them in cold water. Drain and set aside.
In a food processor, blend the garlic, ginger, scallions, cilantro, chili pepper, nuoc mâm, and a generous pinch of salt. Then add the chicken, lotus root, lime zest and juice, and sesame oil, and process quickly until the mixture forms a fairly fine stuffing.
Place 1 tbsp of filling on each cabbage leaf. Roll them up, holding the edges so the filling doesn't spill out.
Lightly grease a colander or a bamboo steamer basket with olive oil, then place the cabbage bundles inside. At first, you’ll notice they tend to unravel, but if you press them down gently, they’ll stay in place.
Next, place everything over a pot of boiling water, making sure the water doesn't touch the dumplings. Cover and cook for 15 minutes. If you’re not quite sure about the timing, take one dumpling, cut it open, and make sure the center is cooked through—that is, firm and piping hot.
Serve immediately—they cool down quickly!!!
I usually like to serve these little treats right in the bamboo steamer: I leave a little space in the center for a small bowl of chili sauce, which you can easily find at an Asian grocery store. You can also serve these bites sprinkled with toasted sesame seeds and accompanied by a little soy sauce on the side.