Chinese chicken soup with chicken-stuffed cabbage

4 servings

Ingredients

Quantity Ingredient
¼ pounds Lean Ground Chicken
¼ pounds Lean Ground Pork
¼ cup White part of Scallions; finely chopped
¼ cup Cooked Spinach; finely chopped
1½ tablespoon Cilantro; finely chopped
1½ teaspoon Dried Mint Leaves
1 teaspoon Sesame Oil
4 teaspoons Fresh Ginger; grated
2 teaspoons Onion; finely chopped
1 tablespoon Soy Sauce
12 Chinese Cabbage Leaves; blanched
12 Scallions; (Green Part) blanched
6 cups Chicken Broth

Directions

Combine the chicken, pork, half the chopped scallions, the spinach, cilantro, mint, sesame oil, 2 ts of the ginger, the onion and soy sauce. Mix thoroughly. Spread a cabbage leaf flat on a work surface.

Place a heaping teaspoon of the meat mixture in the center of the leaf. Fold sides of the leaf over the filling. Fold the top of the leaf over the filling. Roll filling down the leaf one turn. Trim away excess stem.

Tie package with a scallion green. Wrap remaining cabbage leaves in the same way. Bring the chicken broth to a boil. Simmer the cabbage packages in the broth 6-7 minutes until firm to the touch. Divide remaining chopped scallion and ginger among 4 large soup bowls. Place 3 cabbage packages in each bowl and ladle chicken broth over the top.

Per Serving: Calories: 150, Protein: 20 g, Carbohydrate: 10 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 35 mg, Sodium: 315 mg, Fiber: 2 g.

Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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