Chicken Cabbage Wraps
Quick answer
Chicken Cabbage Wraps represent a simple side dish combining tender chicken tenderloin with steamed cabbage leaves.
What makes this special
- Steamed cabbage leaves become pliable and tender to wrap savory chicken tenderloin pieces.
- 7-8 minute steaming gives cabbage leaves the pliable roll-wrap texture
- Tendon removal and mirin marinade reduce chicken tenderloin's dryness
Key ingredients
Core cooking flow
- 1 Separate 10 cabbage leaves carefully so they do not tear.
- 2 Steam the cabbage over high heat for 7 to 8 minutes, just until the leaves l...
- 3 Remove the tendons from 200 g chicken tenderloin.
Chicken Cabbage Wraps represent a simple side dish combining tender chicken tenderloin with steamed cabbage leaves. The cabbage leaves are steamed for seven to eight minutes until slightly translucent, then cooled in cold water to preserve their color and flexibility. The chicken tenderloins are prepared by removing the tough tendons and marinating with mirin, salt, and pepper to reduce dryness and enhance tenderness. Once grilled on a medium-heated pan until cooked through, the chicken is rolled tightly inside the prepared cabbage leaves. Brushing the rolls with sesame oil before slicing them into bite-sized pieces adds a nutty finish. Serving these wraps with ssamjang creates a balanced dish with minimal ingredients, offering a clean taste and a pleasant contrast of textures.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Separate 10 cabbage leaves carefully so they do not tear.
Press the thick ribs lightly to flatten them, then bring the steamer water to a full boil before adding the leaves.
- 2Control
Steam the cabbage over high heat for 7 to 8 minutes, just until the leaves look slightly translucent and flexible.
Transfer to cold water briefly, then drain well to keep the color and texture firm.
- 3Control
Remove the tendons from 200 g chicken tenderloin.
Sprinkle evenly with one pinch each of salt and pepper and 1 tablespoon mirin, then rest for 5 minutes to reduce odor and season the surface.
- 4Control
Heat a lightly oiled pan over medium heat, then add the chicken tenderloins.
Cook for 2 to 3 minutes per side until lightly golden and the center turns opaque white, avoiding high heat that dries them out.
- 5Prep
Pat the cooled cabbage leaves dry, then place 1 to 2 chicken tenderloins near one edge of each leaf.
Fold in the sides and roll tightly so the wrap holds its shape when sliced.
- 6Finish
Brush the outside lightly with 1 teaspoon sesame oil, then cut the rolls into 2 to 3 cm slices with a sharp knife.
Arrange cut side up and serve with 2 tablespoons ssamjang.
After the steps
Pick a recipe that fits this dish.
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