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“You will need to have a steamer tray or two to cook this meal. The concentrated flavour of the sun-dried tomato in this recipe adds a burst of flavour to this steamed dish. A couple of tips for steaming: 1) Leave some space around the food to allow the steam to circulate, 2) If steaming on two or more trays, switch top and bottom trays halfway through, 3) Make sure your steamer has a tight-fitting lid. This would be really nice served with a light and fluffy steamed rice. Enjoy!”
READY IN:
50mins
SERVES:
4
YIELD:
4 packets
UNITS:
US

Ingredients Nutrition

Directions

  1. With a spoon, scrape gills from underside of mushroom caps and discard; thinly slice mushroom caps. In small pan, heat oil over medium heat and saute shallots and garlic until shallots are a light golden, about 5 minutes. Scrape into bowl; set aside.
  2. Steam cabbage leaves, covered, over high heat until pliable, 3 to 5 minutes; let cool. Cut out any tough stem cores. Please read steaming tips in description before continuing.
  3. On work surface, overlap 3 leaves, stems at centre, to form a circle; place chicken breast on centre. In order, top with one-quarter each of shallot mixture, tomatoes, then mushrooms. Fold leaves over centre to form packet; secure with toothpick. Repeat with remaining packets.
  4. Place packets in hot steamer; steam, covered, over high heat until chicken is no longer pink in centre and juices run clear, 25 to 30 minutes. Remove toothpicks before serving.

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