Easy recipe: Asian chicken & cabbage wraps

Get the recipe and easy 'how to' video guide here, and stand a chance to win a decadent High Tea for two at the Oyster Box hotel in Umhlanga. Details on how to enter below. 

 

ASIAN CHICKEN AND CABBAGE WRAPS

 

You will need: 

 

8 cabbage leaves, steamed

8 full length spring onions, steamed

 

Soup:

250ml chicken stock

1tbsp fish sauce

1tbsp oyster sauce

Pinch of fresh grated ginger

1tspn finely chopped parsley

½ carrot grated

2tbsp fresh peas

 

Filling:

200grs fillet chicken breast minced [steamed]

2tbsp spring onion

2tbsp fresh coriander

¼ tspn five spice

1 small red chilli deseeded and finely sliced

1tspn lime zest

 

Method:

Bring chicken stock to a boil, remove from heat and add the carrots, peas, ginger, oyster sauce and fish sauce. Taste for correct seasoning and then finish off with Maldon Sea salt and freshly crushed black pepper to taste. Combine the steamed chicken breast, spring onion, coriander, five spice, chilli and lime zest in a mixing bowl, season with salt and pepper. Place the cabbage leaves on a clean dry surface, fill each leaf with the appropriate amount of chicken and fold to resemble a spring roll. Wrap the spring onion around the cabbage and secure with a knot. Place the soup back onto the stove, bring to the boil and add the cabbage and chicken rolls. Allow to cook for two to three minutes, remove from the heat and plate in a soup bowl. Garnish with the chopped parsley.

 

Watch this easy 'how to' guide with Chef Kevin Joseph and Darren Maule and then answer the easy question below to stand a chance of winning High Tea for two at the Oyster Box.