U.S. Chicken Parts and Assorted Vegetables Wrapped in Chinese Cabbage

Recipe & photo courtesy of Chef Eric Teo

Serves 3


100g chicken (any part, preferably skinless, diced)
some sea salt and oil
4 long cabbage leaves
Olive oil
1 king oyster mushroom (diced)
15g garlic (minced)
20g red chilli (diced)
80g carrot (diced)
150g French bean (cut into 1/2cm-long sections)
50g red onion (diced)
20g roasted whole almond


½ tsp cornstarch
1 tsp sesame oil
1 tsp dark soya sauce
1 tsp light soya sauce
3 tbsp water


10g fermented black bean
½ tbsp oyster sauce
½ tbsp light soya sauce
½ tbsp dark soya sauce
½ tbsp sugar
½ tbsp cornstarch
1 tbsp Shaoxing wine
½ tbsp sesame oil


  1. Steep diced chicken briefly in Marinade.
  2. Boil a pot of water with 1 tbsp salt and oil. Blanch cabbage leaves. Remove and pat dry.
  3. Press cabbage leaves into bowl to obtain a dome shape and set aside.
  4. Heat up some olive oil in a pan. Add diced chicken and stir-fry for about 2-3 mins till cooked.
  5. Add remaining vegetables except almond and stir-fry until cooked and fragrant.
  6. Add Black Bean Sauce and toss evenly. Transfer into the bowl with cabbage leaves.
  7. Wrap up ingredients with cabbage leaves and overturn onto a plate.
  8. Make a cross cut on cabbage leaves. Open up and top with roasted almonds.

Nutrient Analysis Per Serving: Energy 273kcal, Total Fat 20g, Sat Fat 3g, Cholesterol 25mg, Carbohydrate 23g, Protein 11g, Fibre 6.5g, Sodium 793mg