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A lighter take on the classic Chinese Lion's Head meatballs. Juicy chicken mince is seasoned with ginger, garlic and soy, given crunch with water chestnuts, then wrapped in tender cabbage leaves and steamed. Lean chicken makes this very high in protein, and the broccoli and edamame steamed alongside add plenty of fibre.
Parcels
To serve
A steamer, or a large lidded pan or wok with a trivet and a heatproof plate that fits inside.
1.
Cook the cabbage leaves in a large pan of boiling water until soft and bendable (1–2 minutes). Drain, rinse under cold water and pat dry. Shave down the thick part of each stem with a knife so the leaves roll easily.
2.
Put the chicken, water chestnuts, mushrooms, garlic, ginger, spring onion, sesame oil, soy sauces, Shaoxing wine and white pepper in a bowl. Stir firmly in one direction for 1–2 minutes until sticky. This gives the traditional bouncy texture.
3.
Divide the mixture into 4. Put a portion near the stem end of each leaf, fold in the sides and roll up into a parcel. Place seam-side down on a heatproof plate.
4.
Bring 2–3cm water to the boil in the steamer or pan. Put the plate on the trivet, cover and steam until the chicken is cooked through with no pink meat (15–18 minutes). If you have a thermometer, it should read 75c in the centre.
5.
Add the broccoli and edamame to the steamer basket, or around the plate, for the last 5 minutes.
6.
Spoon the cooking juices from the plate over the parcels, garnish with the reserved spring onion and serve with the vegetables.
7.
Make ahead: Roll the parcels up to 24 hours ahead and keep them covered in the fridge until ready to steam.
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Storage information
Leave to cool, then cover and refrigerate for up to 2 days. Reheat until piping hot all the way through. Freeze the cooked parcels for up to 3 months; defrost overnight in the fridge and reheat until piping hot.
Tip
Bigger appetites: Add ½ x 250g pouch cooked brown rice, shared between 2.
Cost-saving tips
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