Mu Shu Chicken Cabbage Rolls
These Mu Shu Chicken Stuffed Cabbage Rolls were bursting with flavor. Serve with a simple dipping sauce.
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.