Jamie Oliver’s Steamed Asian Chicken “Parcels”

1 medium savoy or Chinese cabbage
2 cloves garlic, peeled
1-inch piece fresh ginger, peeled
6 scallions, white and light green parts, roughly chopped
1/4 cup fresh cilantro leaves
1 teaspoon asian chili sauce
1 tablespoon fish sauce
4 trimmed boneless skinless chicken thighs, roughly chopped (about 1 pound)
1 (8-ounce) can water chestnuts
2 tablespoons juice and 2 teaspoons grated zest from 2 limes
1 teaspoon sesame oil
Your choice of dipping sauce, such as prepared sweet chili sauce, or hoisin thinned with soy sauce
1 tablespoon toasted sesame seeds

Bring a large pot of salted water to boil. Remove and discard the tough outer leaves of the cabbage, then slice off the root end and separate the leaves. Plunge them into the boiling salted water to blanch for 2 minutes – drain and set aside. Pour out all but a couple inches of water in the bottom of the pot and place a steamer inside the pot – or bamboo steamer on top of the pot.

Pulse the garlic, ginger, scallions, cilantro, chili sauce, fish sauce, and a 1/4 teaspoon of salt in food processor until everything is minced. Add the chicken, water chestnuts, lime zest and juice, and sesame oil. Process until completely pureed.

Place 3 tablesoons of the chicken mixture onto the root end of a cabbage leaf. Fold the leaf over once to enclose the chicken, fold both sides in, then roll it once again so that the seam side is down. Repeat with the remaining cabbage leaves and chicken.

Bring the water in the bottom of the steaming pot to a boil, then place the parcels seam side down into the basket. Cover and steam until the chicken is cooked through, 6-8 minutes depending on their size.

Serve with the dipping sauce and the toasted sesame seeds scatted on top.