Spring cabbage wraps

Yield: 1 servings

Measure Ingredient
1 \N Spring cabbage; (1 to 2)
1 small Free range chicken
8 smalls Shallots
6 \N Cm root ginger
3 \N Cloves garlic
300 millilitres Rice wine; (1/2 pint)
2 tablespoons Rice vinegar
1 tablespoon Fish sauce
1½ tablespoon Caster sugar
2 \N Bird's eye chillies
2 \N Limes
\N \N Green peppercorns
1 \N Handful roast salted peanuts
\N \N Fresh herb sprigs of basil; mint and coriander
\N \N Salt

Put the chicken in a saucepan, fill with water so that the chicken is covered, add salt and bring to the boil. Skim off any foam. Add 4 shallots, half the ginger and 2 cloves garlic to the pan. Turn the heat to low, cover and simmer for 40 minutes. Turn off the heat and leave to cool in the stock.

Lift the chicken from the stock. Discard all the skin and bones, tear the meat into thick shreds and place in a container.(Don't discard the stock, use with shiitake mushroooms and noodles to make soup) Mix together the rice wine, vinegar and sugar until the sugar is fully dissolved. Crush the remaining garlic and add, with the chilli and the juice of 1 lime, to the rice wine liquid. Pour over the chicken and leave for a couple of hours or overnight. Remove from the rice wine before serving.

To serve using scissors, remove the midrib from each cabbage leaf and cut the leaves in to rough square shapes. Chop the remaining shallots lenghtways and finely shred the remaining ginger. Thickly slice the lime and roughly chop, include the rind. Arrange all the prepared ingredients in piles or in bowls, add a little of each to a square of cabbage, roll up and eat!

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