Photograph of the finished Chicken Breast Steamed with Napa Cabbage

Vietnam · Ức gà hấp cải thảo

Chicken Breast Steamed with Napa Cabbage

35 min Hands-on time + 20 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 2.6 lb
  • Photograph of Chinese cabbage Chinese cabbage 2.6 lb
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 5.6 oz
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Cornstarch Cornstarch 1.7 oz
  • Photograph of Sesame oil Sesame oil 3 ¼ tbsp
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Black pepper Black pepper 0.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Slice the chicken breast into 1 cm thick slices and marinate with soy sauce, ginger, and cornstarch for 20 minutes.
  2. 2 Coating the chicken breast slices with cornstarch helps retain moisture in the meat; without this step, the slices will be dry and tough.
  3. 3 Separate the cabbage leaves and wrap each slice of chicken and a slice of shiitake mushroom in a separate leaf.
  4. 4 Arrange the rolls closely together on the plate so they don't unravel when steamed.
  5. 5 Steam over high heat for 12 minutes, enough to tenderize the cabbage leaves and cook the breast slices until tender.
  6. 6 Strain the water from boiling the cornstarch to make a sauce, then pour it over the dish and sprinkle with chopped scallions and sesame oil.

With an appliance

  • Microwave 31 min

    Replace step 5: loosely cover the chicken breast and cabbage roll plate and microwave at 700 W for 8 minutes, then rest for 2 minutes; step 6 remains unchanged.

Start cooking