Directions
- 1Retrieve 10 Chinese cabbage leaves.
- 2Remove 1 cm from the base.
- 3Blanch for 4 minutes in boiling salted water.
- 4Remove to cold water, then set aside.
- 5Cut 50g of carrots into brunoise and add to 250g of minced pork or chicken.
- 6Add 10g of ginger, also cut into brunoise.
- 7Add 4g of rehydrated black mushrooms, roughly chopped.
- 8Mince the bulb of a scallion and dice the green part, reserving a large pinch.
- 9Season with 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sesame oil, and pepper.
- 10Mix for 3-4 minutes, then set aside.
- 11Drain and dry the Chinese cabbage leaves.
- 12Place the leaf with the inside facing down, remove the thickest part to equalize the surface.
- 13Place a good tablespoon of stuffing that you spread over 7 cm long.
- 14Roll up to half the leaf, fold each side perpendicularly to the filling, then finish rolling.
- 15Place everything in a dish.
- 16Steam covered for about 20 minutes.
- 17Then, arrange the farcis.
- 18Transfer the cooking juice to a saucepan, add 1 tablespoon of soy sauce, 1 small teaspoon of sugar, and bring to a boil.
- 19Thicken with 5 cl of water mixed with 1 teaspoon of potato starch, and finish with half a tablespoon of sesame oil.
- 20Pour this sauce over the stuffed Chinese cabbage.
- 21Sprinkle with scallion slices and some fresh chili slices if you want to enhance.
Ingredients
- 10 feuilles de chou chinois
- 250 g porc ou de poulet haché
- 4 g champignons noirs déshydratés
- 50 g carotte
- 10 g gingembre
- 1 oignon botte
- 3 càs sauce soja
- 1 càs sauce huître
- 1 càs huile de sésame
- poivre
- 1 càs sauce soja
- 1 càc sucre
- 1 càc fécule de pomme de terre
- 5 cl eau
- 0.5 càs huile de sésame
Equipment
wooden cutting boardknifepantongsbowlsteamerpot
Tips
- Add chili pepper if you want a more spicy dish.
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