Lazy cabbage rolls with chicken
4 servings
40 minutes
A complex recipe that even includes turnip, ginger and cane sugar, which are unusual for cabbage rolls. The abundance of actions and ingredients is compensated by the fact that you don't have to roll the cabbage rolls in a cabbage leaf.
1
Cut the chicken fillet into small pieces.
- Chicken breast fillet: 300 g
2
In a deep pot (or better in a large wok or cauldron), heat vegetable oil over high heat and fry the chicken fillet until golden brown.
- Vegetable oil: 50 ml
3
Once the chicken is browned, add diced turnip, onion in half rings, and ginger in thin strips to the pot (wok, cauldron).
- Turnip: 200 g
- Red onion: 100 g
- Ginger: 50 g
4
Cook for about five minutes, then add the chopped white cabbage to the pot (wok, cauldron).
- White cabbage: 1 kg
5
When the cabbage releases juice, reduce the heat, add finely chopped garlic, bay leaf, pepper, soy sauce, lemon grass, sugar, and vinegar, mix and simmer for a couple more minutes, then add the rice, mix again, and simmer for another three minutes.
- Garlic: 6 cloves
- Bay leaf: 2 pieces
- Black peppercorns: 6 pieces
- Soy sauce: 2 tablespoons
- Lemongrass: 5 g
- Cane sugar: 2 teaspoons
- Sushi rice vinegar (seasoned): 50 ml
- Rice: 500 g
6
After that, pour chicken broth into the pot (wok, cauldron) and simmer the cabbage rolls until cooked. Depending on the type of rice, this takes fifteen to twenty minutes.
- Chicken broth: 1 l
7
When the rice is cooked, mix the contents of the pot (wok, cauldron) with coarsely chopped cilantro, remove from heat and let it sit covered for five minutes. Serve with sour cream or coconut cream. Or without any additions.
- Cilantro: 50 g
