STEAMED CHINESE CABBAGE PARCELS

HI!!! I HAVE A BEAUTIFUL FAT FREE AND LOW CALORIE RECIPE FOR YOU TO TRY. THIS RECIPE WILL GIVE YOU THE FEELING THAT YOU RE AVING TONS OF DIM SUM BASKETS BUT YOU WONT BE PUTTING ON THE WEIGHT THAT FLOUR WRAPPERS CAN GIVE YOU ARE FEEL THE BLOATING THAT MONOSODIUM GLUTOMATE CAN DO!!! AFTER COMING BACK FROM A HOLIDAY PACKED WITH COCONUT CURRIES ETC ETC, THIS WAS THE IDEAL DISH FOR LUNCH AND SO EASY TO MAKE....... YOU CAN ALWAYS KEEP THE CHICKEN MINCE READY AND FREEZE IT TO USE UP FOR ALL THOSE HUNGER PANGS.THE ONLY DIFFERNCE BETWEEN A REGULAR FLOUR PACKED DIM SUM AND THESE IS THE FACT THAT THERE IS NO FLOUR.......ALL THE WRAPPERS HAVE BEEN MADE OUT OF BLANCHED CHINESE CABBAGE AND TIED WITH A SPRING ONION STEM....... THE DIM SUM FEELING REMAINS BUT THE CALORIES DONT PILE ON.........HERE GOES THE RECIPE.

CHINESE CABBBAGE WRAPPED CHICKEN MNCE TIED WITH SPRING ONION.....
INGREDIENTS
1) CHICKEN MINCE 250 KG
2)1 EGG WHITE
3)2 TABLESPOON SPRING ONION CHOPPED
4)2 TABLESPOON CARROTS CHOPPED
5)2 TABLESPOON MUSHROOMS/BLACL/BUTTON CHOPPED
6)1/2 TSP CHILLI GARLIC PASTE
7)1 TABLESPOON SOYA SAUCE
8)1/2 CHICKEN STOCK CUBE CRUMBLED
9)BLACK PEPPER AND LITTLE SALT
10) 1 TABLESPOON SESAME OIL
11) 1 TABLESPOON CHOPPED GINGER
12) 1 TSP CASTOR SUGAR
130 GINGER JUICE 2 TABLESPOON

13) 1 BIG CHINESE CABBAGE LEAVES REMOVED AND BLANCHED IN HOT WATER SO IT IS OF MOULDING CONSISTENCY

SAUCES TO SERVE WITH
1) SOY AND VINEGAR WITH GINGER SLIVERS AND GREEN CHILLIES
2) SRIRACHA SAUC
3)ANY NICE SAUCES THAT YOU LIKE AS DIPPING SAUCES

METHOD
1)MIX THE CHICKEN MINCE WITH ALL INGREDIENTS UP TILL 12 AND MAKE SURE ITS WELL MIXED
2) MARINATE AT LEAST 4 HOURS OR OVERNIGHT
3) NOW TAKE CABBAGE LEAVES AND PUT A TABLESPOON OF MINCE IN THE CENTRE OF LEAF AND TIE UP WITH SPRING ONION GREEN(CHECK OUT THE PICTURE).CHOPE THE REST TO CREATE A NICE POUCH
4) STEAM WELL(20 MINS) IN A STEAMER JUST LIKE MOMO OR DIM SUM AND SERVE IN A BAMBOO BASKET WITH YOUR FAVORITE SAUCES
ENJOY