Mu Shu Chicken Cabbage Rolls.

Chinese New Year is always an ‘event’ for me.  My passion for this holiday stems from my day job, which is…importing door locks.  Hold on, don’t run away so fast.  21 years ago, I left my job as a lumber buyer and took a position as a… warehouse/errand running/shipping/office clerk/teach me how to drive that forklift and key door locks…I’m ALL IN kind of person. 

There I said it.

When I set out to make Mu Shu Chicken, I decided to be different, so I steamed it in cabbage leaves.

Fresh ingredients mingled with punchy flavors and aromatics is my favorite way to eat.  The Mu Shu Chicken filling for our cabbage rolls consisted of a variety of crunch and color with some classic Asian flavors, like Hoisin, soy, sesame, ginger and garlic.

If you don’t already own a steamer basket, invest ten bucks and buy one. Every time we use ours we question why we don’t use it weekly.  You’re cooking with steam.  No oil.  No baking, frying, or otherwise infusing unwanted calories.  Fresh ingredients relying completely on their own merit.  What could be better?!

These Mu Shu Chicken Stuffed Cabbage Rolls were amazing.  I made a simple Asian dipping sauce to serve on the side and that’s all we needed.

5.0 from 6 reviews

Mu Shu Chicken Cabbage Rolls

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Libby with Lemony Thyme

Serves: 10

Ingredients

For Mu Shu Chicken Cabbage Rolls...

• 8-10 cabbage leaves
• 8 ounces boneless skinless chicken breast, finely chopped
• 2 scallions, thinly sliced
• 2 red chili peppers, finely chopped
• ½ cup onion, finely chopped
• ½ cup shredded carrot
• ½ cup chopped cashews
• 2 Tbl. hoisin sauce
• 1 Tbl. soy sauce
• 1 Tbl. rice wine vinegar
• 1 Tbl. sesame oil
• ½ tsp. minced garlic
• ½ tsp. grated fresh ginger

For Dipping sauce...

• 2 Tbl. hoisin sauce
• 1 Tbl. soy sauce
• 1 Tbl. rice wine vinegar
• 1 Tbl. sesame oil
• ½ tsp. minced garlic
• ½ tsp. grated fresh ginger

Instructions

For Mu Shu Chicken Cabbage Rolls...

1. Bring large pan or wok with 3 inches of water to a simmer.
2. Place cabbage leaves in steamer baskets, place in steamer and steam for 3-4 minutes until leaves are pliable.
3. Combine remaining ingredients. Fill each cabbage leaf with 2-3 tablespoons of filling and roll into tight bundles. Lay in steamer baskets.
4. Steam for 20 minutes.

For Dipping sauce...

1. Combine sauce ingredients. Serve with cabbage rolls.

3.2.2885

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