Chou chinois farci

24 mins
Serves 10
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Directions

  1. 1Retrieve 10 Chinese cabbage leaves.
  2. 2Retrieve 10 Chinese cabbage leaves.
  3. 3Retrieve 10 Chinese cabbage leaves.
  4. 4Remove 1 cm from the base.
  5. 5Remove 1 cm from the base.
  6. 6Remove 1 cm from the base.
  7. 7Blanch for 4 minutes in boiling salted water.
  8. 8Blanch for 4 minutes in boiling salted water.
  9. 9Blanch for 4 minutes in boiling salted water.
  10. 10Remove to cold water, then set aside.
  11. 11Remove to cold water, then set aside.
  12. 12Remove to cold water, then set aside.
  13. 13Cut 50g of carrots into brunoise and add to 250g of minced pork or chicken.
  14. 14Cut 50g of carrots into brunoise and add to 250g of minced pork or chicken.
  15. 15Cut 50g of carrots into brunoise and add to 250g of minced pork or chicken.
  16. 16Add 10g of ginger, also cut into brunoise.
  17. 17Add 10g of ginger, also cut into brunoise.
  18. 18Add 10g of ginger, also cut into brunoise.
  19. 19Add 4g of rehydrated black mushrooms, roughly chopped.
  20. 20Add 4g of rehydrated black mushrooms, roughly chopped.
  21. 21Add 4g of rehydrated black mushrooms, roughly chopped.
  22. 22Mince the bulb of a scallion and dice the green part, reserving a large pinch.
  23. 23Mince the bulb of a scallion and dice the green part, reserving a large pinch.
  24. 24Mince the bulb of a scallion and dice the green part, reserving a large pinch.
  25. 25Season with 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sesame oil, and pepper.
  26. 26Season with 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sesame oil, and pepper.
  27. 27Season with 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sesame oil, and pepper.
  28. 28Mix for 3-4 minutes, then set aside.
  29. 29Mix for 3-4 minutes, then set aside.
  30. 30Mix for 3-4 minutes, then set aside.
  31. 31Drain and dry the Chinese cabbage leaves.
  32. 32Drain and dry the Chinese cabbage leaves.
  33. 33Drain and dry the Chinese cabbage leaves.
  34. 34Place the leaf with the inside facing down, remove the thickest part to equalize the surface.
  35. 35Place the leaf with the inside facing down, remove the thickest part to equalize the surface.
  36. 36Place the leaf with the inside facing down, remove the thickest part to equalize the surface.
  37. 37Place a good tablespoon of stuffing that you spread over 7 cm long.
  38. 38Place a good tablespoon of stuffing that you spread over 7 cm long.
  39. 39Place a good tablespoon of stuffing that you spread over 7 cm long.
  40. 40Roll up to half the leaf, fold each side perpendicularly to the filling, then finish rolling.
  41. 41Roll up to half the leaf, fold each side perpendicularly to the filling, then finish rolling.
  42. 42Roll up to half the leaf, fold each side perpendicularly to the filling, then finish rolling.
  43. 43Place everything in a dish.
  44. 44Place everything in a dish.
  45. 45Place everything in a dish.
  46. 46Steam covered for about 20 minutes.
  47. 47Steam covered for about 20 minutes.
  48. 48Steam covered for about 20 minutes.
  49. 49Then, arrange the farcis.
  50. 50Then, arrange the farcis.
  51. 51Then, arrange the farcis.
  52. 52Transfer the cooking juice to a saucepan, add 1 tablespoon of soy sauce, 1 small teaspoon of sugar, and bring to a boil.
  53. 53Transfer the cooking juice to a saucepan, add 1 tablespoon of soy sauce, 1 small teaspoon of sugar, and bring to a boil.
  54. 54Transfer the cooking juice to a saucepan, add 1 tablespoon of soy sauce, 1 small teaspoon of sugar, and bring to a boil.
  55. 55Thicken with 5 cl of water mixed with 1 teaspoon of potato starch, and finish with half a tablespoon of sesame oil.
  56. 56Thicken with 5 cl of water mixed with 1 teaspoon of potato starch, and finish with half a tablespoon of sesame oil.
  57. 57Thicken with 5 cl of water mixed with 1 teaspoon of potato starch, and finish with half a tablespoon of sesame oil.
  58. 58Pour this sauce over the stuffed Chinese cabbage.
  59. 59Pour this sauce over the stuffed Chinese cabbage.
  60. 60Pour this sauce over the stuffed Chinese cabbage.
  61. 61Sprinkle with scallion slices and some fresh chili slices if you want to enhance.
  62. 62Sprinkle with scallion slices and some fresh chili slices if you want to enhance.
  63. 63Sprinkle with scallion slices and some fresh chili slices if you want to enhance.

Ingredients

  • 10 feuilles de chou chinois
  • 10 feuilles de chou chinois
  • 10 feuilles de chou chinois
  • 250 g porc ou de poulet haché
  • 250 g porc ou de poulet haché
  • 250 g porc ou de poulet haché
  • 4 g champignons noirs déshydratés
  • 4 g champignons noirs déshydratés
  • 4 g champignons noirs déshydratés
  • 50 g carotte
  • 50 g carotte
  • 50 g carotte
  • 10 g gingembre
  • 10 g gingembre
  • 10 g gingembre
  • 1 oignon botte
  • 1 oignon botte
  • 1 oignon botte
  • 3 càs sauce soja
  • 3 càs sauce soja
  • 3 càs sauce soja
  • 1 càs sauce huître
  • 1 càs sauce huître
  • 1 càs sauce huître
  • 1 càs huile de sésame
  • 1 càs huile de sésame
  • 1 càs huile de sésame
  • poivre
  • poivre
  • poivre
  • 1 càs sauce soja
  • 1 càs sauce soja
  • 1 càs sauce soja
  • 1 càc sucre
  • 1 càc sucre
  • 1 càc sucre
  • 1 càc fécule de pomme de terre
  • 1 càc fécule de pomme de terre
  • 1 càc fécule de pomme de terre
  • 5 cl eau
  • 5 cl eau
  • 5 cl eau
  • 0.5 càs huile de sésame
  • 0.5 càs huile de sésame
  • 0.5 càs huile de sésame

Equipment

wooden cutting boardknifepantongsbowlsteamerpot

Tips

  • Add chili pepper if you want a more spicy dish.