Jamie Oliver's Steamed Asian Chicken "Parcels"

Jamie Oliver's Steamed Asian Chicken "Parcels" is From preparation to the plate, this recipe takes about 25 minutes. A mixture of sesame oil, fish sauce, sesame seeds, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the sesame seeds you could follow this main course with the Sesame Banana Bread as a dessert.

Instructions

Bring a large pot of salted water to boil.

Ingredients you will need

Water

Equipment you will use

Pot

Remove and discard the tough outer leaves of the cabbage, then slice off the root end and separate the leaves. Plunge them into the boiling salted water to blanch for 2 minutes, then remove to a bowl of cold water to stop the cooking.

Ingredients you will need

Cabbage

Water

Equipment you will use

Bowl

Drain and set aside.

Pour out all but a couple inches of water in the bottom of the pot and place a steamer inside the pot (or place a bamboo steamer on top of the pot).

Ingredients you will need

Water

Equipment you will use

Pot

Meanwhile, in a food processor, pulse the garlic, ginger, scallions, cilantro, red chilis, fish sauce, and a 1/4 teaspoon of salt until everything is minced.

Ingredients you will need

Fish Sauce

Red Chili Pepper

Green Onions

Cilantro

Garlic

Ginger

Salt

Equipment you will use

Food Processor

Add the chicken, water chestnuts, lime zest and juice, and sesame oil. Process until completey pureed; the result will be a kind of meat paste.

Ingredients you will need

Water Chestnuts

Sesame Oil

Lime Zest

Meat

Juice

Lay out the leaves of cabbage on a cutting board and place a small amount (2-3 tablespoons) of the chicken mixture onto the root end of a cabbage leaf. Fold the leaf over once to enclose the chicken, fold both sides in, then roll it once again so that the seam side is down. Repeat with the remaining cabbage leaves and chicken.

Ingredients you will need

Cabbage

Whole Chicken

Roll

Equipment you will use

Cutting Board

Bring the water in the bottom of the steaming pot to a boil, then place the parcels seam side down into the basket. Cover and steam until the chicken is cooked through, 6-8 minutes depending on their size.

Ingredients you will need

Whole Chicken

Water

Equipment you will use

Pot

Serve with the dipping sauce and the toasted sesame seeds scatted on top.

Ingredients you will need

Dipping Sauce

Sesame Seeds

Equipment

Ingredients

Servings:

4servings

Your choice of dipping sauce, such as prepared sweet chili sauce, or hoisin thinned with soy sauce 227grams

water chestnuts 1small

to 2 fresh small red chili peppers 1Tbsp

fish sauce 59milliliters

fresh cilantro leaves 1inch

fresh ginger, peeled 2cloves

garlic, peeled 2Tbsps

juice and 2 teaspoons grated zest from 2 limes 1medium

savoy or Chinese cabbage 6

scallions, white and light green parts, roughly chopped 1teaspoon

sesame oil 1Tbsp

toasted sesame seeds 454grams

trimmed boneless skinless chicken thighs, roughly chopped (about

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Leo Steen Saini Vineyard Chenin Blanc with a 4.4 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.