Wombok Wrapped Chicken and Mushroom in Chicken Broth

2013-08-03
  • Yield : 12
  • Servings : 2 to 6
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m

Ingredients

  • 12 pieces of Wombok leaves – large
  • 150g chicken meat – chopped finely or minced
  • 150g mushrooms – chopped finely
  • 2 tablespoons chopped spring onions
  • 1 teaspoon grated ginger
  • 2 teaspoons oyster sauce
  • 2 teaspoons light soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon cornflour
  • Salt, pepper and sugar for seasoning
  • 4 cups ready-made chicken stock or homemade
  • 2 cups (when soften) rice vermicelli
  • bean shoots/sprouts (optional)
  • cut chilies, spring onion, fresh mint, soy for garnish (optional)

Method

In a bowl add the chicken, seasoning, mushrooms, ginger, onions, oyster, soy and sesame oil and mix. Now add the cornflour and mix well, set aside and proceed with the remaining ingredients. Wash clean and discard the white base of the wombok  stems (Chinese cabbage) leaving pliable leafy unbroken parts only, plunge these leaves into boiling hot water to wilt and soften them so that they are pliable when handling. Pour boiling water over rice vermicelli to soften. Spread the wombok leaves out, use two at a time if the leaves aren’t large enough to roll. On a flat surface and if using two small leaves then overlap the two to make it into a larger leaf. Place a dessertspoon (full or level) of the chicken mixture and place on one end of the spread leaves then draw the two edges of the leaves inwards to the middle to enclose the filling now start rolling them forward as tightly as possible to form a spring roll or a parcel shape. Once all are rolled and assembled put them aside.

Bring a small amount of the stock to boil, lower the rolled leaves into the stock, cover and simmer for roughly 3 to 5 minutes.  In the meantime drain the vermicelli ensuring that they are still warm-to-hot for serving.   In individual serving bowls place equal parts of vermicelli and 2 to 3 wombok rolls (cut or left whole) on top of the vermicelli and then garnish with bean shoots if using and with the garnish ingredients as listed or your choice of garnish (see photo). Bring the remaining stock to boil and pour the hot stock equally  into the bowls over the ingredients allowing at least 1 cup of stock per bowl.  Serve it as a main course if a bigger serving or an entree with a small serving. For a main dish allow 2 cups of stock per person. My recipe photos show large and small parcels. These can be served without the stock drizzled with some sauce and herbs of your choice as a starter.

Variations and Suggestions

Fresh prawns can also be added together with chicken or you could just use one or the other for the rolls. I have found this dish to be mild and very clean and fresh in taste, that’s how Stephen and I like it. However I would prefer using my own homemade chicken stock/broth over the bought ones because I know what’s in it and how it is made. I have created my own recipe for such a stock and I most definitely want a business out there to get in touch with me so that we can together get my stock sold to the public so that they can enjoy the goodness of Asian flavours which currently aren’t on the supermarket shelves. My motto has always been about sharing the goodness of nature and to respect and love what is possible.

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