Jamie Oliver's Steamed Asian Chicken &quotParcels&quot

Ingredients

• 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 to 2 fresh small red chili peppers
• 1 tablespoon fish sauce
• 4 trimmed boneless skinless chicken thighs, roughly chopped
• 1 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

Directions

1. Fill a large pot with salted water and bring it to a boil. Pull away the sturdy outside cabbage leaves and discard them, then trim off the root end and gently separate the rest. Slip the leaves into the boiling water for 2 minutes, just to soften them, then transfer them to a bowl of cold water so they stop cooking. Drain the leaves and put them aside.
2. Empty the pot until only a couple inches of water remain, then set a steamer in the pot, or position a bamboo steamer over it. While that is getting sorted, add the garlic, ginger, scallions, cilantro, red chilis, fish sauce, and 1/4 teaspoon of salt to a food processor. Pulse until the mixture is finely chopped.
3. Add the chicken, water chestnuts, lime zest and juice, and sesame oil to the food processor. Run the machine until the mixture turns into a smooth, fully blended meat paste.
4. Spread the cabbage leaves out on a cutting board. Spoon a small mound, about 2-3 tablespoons, of the chicken mixture onto the root end of a leaf. Fold the cabbage over the filling, tuck in both sides, and roll it again so the sealed edge sits underneath. Continue shaping the rest of the cabbage and chicken mixture the same way.
5. Bring the water in the steaming pot back to a boil. Arrange the parcels in the steamer with the sealed sides facing down, cover, and steam until the chicken filling is fully cooked, about 6-8 minutes, with the timing depending on how large they are.
6. Transfer the parcels to serve, add your dipping sauce, and finish with the toasted sesame seeds scattered over the top.