Ingredients
1 Packet of Pasar Minced Chicken
Half of a Cabbage
10 Wanton Skin
1-2 Mushroom
2-3 Stalk of Spring Onion
1-2 Stalk of Chinese Parsley
2-3 Cloves of Garlic
1 Small-sized Ginger
2-3 tbsp of Soy Sauce
1-2 tbsp of Oyster Sauce
3-4 Dashes of White Pepper
1-2 tbsp of Rice Wine
1-2 tbsp of Chilli Oil
1-2 tbsp of Sesame Oil
3-4 tbsp of Corn Slurry
1 tbsp of Korean Seasoning Powder
Method
1. Prepare the Vegetables
- Chop the cabbage and sprinkle it with salt. Mix well.
- Set aside for 15 minutes, then squeeze out the excess water.
- Finely chop the mushrooms, spring onions, Chinese parsley, and garlic.
2. Prepare the Fillings
- In a bowl, combine the minced chicken. Squeeze in some ginger juice, then add the remaining ginger bits.
- Add the cabbage, mushrooms, spring onions, garlic, and Chinese parsley.
- Season with soy sauce, oyster sauce, white pepper, rice wine, chilli oil, and Korean seasoning powder.
- Mix everything thoroughly.
- Add a little water, sesame oil, and corn slurry, then mix well.
3. Assemble and Steam
- Lightly dip each piece of wanton skin in water and place it at the bottom of a bowl.
- Add a spoonful of the minced chicken mixture.
- Place another layer of wanton skin on top. Continue layering the minced chicken and wanton skin alternately until the bowl is filled to the brim.
- Finish with a layer of wanton skin on top, then pour some chicken broth over it.
- Steam for about 15 minutes.
4. Plate and Enjoy!
- Once done, top with soy sauce, chilli oil, and Chinese parsley.
A recipe from the digital series Raid My Fridge! — in partnership with Mediacorp.
