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Chinese New Year fresh ingredient recipe.

Mu Shu Chicken Cabbage Rolls

These Mu Shu Chicken Stuffed Cabbage Rolls were bursting with flavor.  Serve with a simple dipping sauce.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Chinese
Servings 4

Ingredients
  

For Mu Shu Cabbage Rolls

  • 8-10 cabbage leaves
  • 2 boneless chicken breasts about 12 ounces
  • 2 red chili peppers finely chopped
  • 2 scallions thinly sliced
  • 1/2 cup yellow onion finely chopped
  • 1/2 cup shredded carrot
  • 2 Tablespoons hoisin sauce
  • 1 Tablespoon soy sauce
  • 1 Tablespoon rice wine vinegar
  • 1 Tablespoon sesame oil
  • 1 teaspoon minced garlic
  • 1 teaspoon fresh grated ginger

For Dipping Sauce

  • 2 Tablespoons hoisin sauce
  • 1 Tablespoon soy sauce
  • 1 Tablespoon rice wine vinegar
  • 1 Tablespoon sesame oil
  • 1 teaspoon minced ginger
  • 1/2 teaspoon fresh grated ginger

Instructions
 

For Mu Shu Chicken Cabbage Rolls

  • Put a steamer basket into large pan or wok with 3 inches of water. Place cabbage leaves in steamer and bring to a simmer. Steam for 3-4 minutes until cabbage is pliable.
  • Finely chop chicken and combine with remaining Mu Shu ingredients. Fill each steamed cabbage leaf with 2-3 Tablespoons of filling and roll into tight bundles. Lay in steamer basket; steam for 15 minutes until chicken is cooked through. Serve with dipping sauce.

For Dipping Sauce

  • Whisk together ingredients in a small bowl. Serve with Cabbage Rolls.