Ingredients

Method

• 4 free-range chicken breasts, cubed
• 1 x 70 g Woolworths crushed fresh chilli, ginger and garlic punnet
• ¼ cup soya sauce
• ¼ cup soya sauce
• 3 spring onions, finely sliced
• Freshly ground rainbow pepper, to taste
• 2 Chinese cabbages or baby cabbages
• Sesame seeds, for sprinkling
• Microherbs, for serving
• Woolworths sweet chilli sauce, for serving
• Limes or lemons, for squeezing

Method

Ingredients

Place the chicken breasts in a food processor, add a cube each of crushed ginger, chilli and garlic and the soya sauce and blend until minced.

Remove from the blender and place in a large bowl. Mix with the spring onions and pepper.

Remove the leaves from the cabbages, rinse and place a teaspoon of the chicken mixture into each leaf, then fold in the edges and roll up to create a parcel. Secure with a toothpick if necessary.

Steam the parcels in a bamboo steamer for 5–10 minutes, or until the chicken is cooked through. Sprinkle with the sesame seeds and microherbs and serve with the sweet chilli sauce. Squeeze over a little lime or lemon juice before serving.