Chinese chicken soup with chicken-stuffed cabbage
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Lean Ground Chicken |
| ¼ | pounds | Lean Ground Pork |
| ¼ | cup | White part of Scallions; finely chopped |
| ¼ | cup | Cooked Spinach; finely chopped |
| 1½ | tablespoon | Cilantro; finely chopped |
| 1½ | teaspoon | Dried Mint Leaves |
| 1 | teaspoon | Sesame Oil |
| 4 | teaspoons | Fresh Ginger; grated |
| 2 | teaspoons | Onion; finely chopped |
| 1 | tablespoon | Soy Sauce |
| 12 | Chinese Cabbage Leaves; blanched | |
| 12 | Scallions; (Green Part) blanched | |
| 6 | cups | Chicken Broth |
Directions
Combine the chicken, pork, half the chopped scallions, the spinach, cilantro, mint, sesame oil, 2 ts of the ginger, the onion and soy sauce. Mix thoroughly. Spread a cabbage leaf flat on a work surface.
Place a heaping teaspoon of the meat mixture in the center of the leaf. Fold sides of the leaf over the filling. Fold the top of the leaf over the filling. Roll filling down the leaf one turn. Trim away excess stem.
Tie package with a scallion green. Wrap remaining cabbage leaves in the same way. Bring the chicken broth to a boil. Simmer the cabbage packages in the broth 6-7 minutes until firm to the touch. Divide remaining chopped scallion and ginger among 4 large soup bowls. Place 3 cabbage packages in each bowl and ladle chicken broth over the top.
Per Serving: Calories: 150, Protein: 20 g, Carbohydrate: 10 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 35 mg, Sodium: 315 mg, Fiber: 2 g.
Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA