Wasabi Chicken Rolls (Low Carb)

Name: Wasabi Chicken Rolls (Low Carb)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 rolls, 4 serving(s)
Ingredients: 1 small purple cabbage or 1 small green cabbage; 2 cups carrots; 1 cup scallion; 1/2 cup dashi stock; 1/4 cup rice vinegar; 1/4 cup shoyu; 1 tablespoon sugar; 1 lb boneless chicken breasts or 1 lb boneless chicken thighs; 2 tablespoons peanut oil; 2 tablespoons shoyu; 2 tablespoons rice vinegar; 1 tablespoon mirin; 2 tablespoons dashi stock; 1/2 tablespoon wasabi (to taste); 1 -2 tablespoon garlic, minced; 2 tablespoons dashi stock; 2 tablespoons shoyu; 2 tablespoons rice vinegar; 1/2 tablespoon sugar; 1/2 tablespoon chili sauce (sambal oelek)

Submitted by Abi Fae

"Very simple and very delicious. I use agave nectar or honey for sweetener. If you do not have dashi stock, water works but it won't have as rich a flavor. Chicken stock also works, but it can get salty with the shoyu. You can replace shoyu with any soy sauce, and you can replace mirin with a white cooking sherry."

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Ready In:: 35mins
Ingredients:: 20
Yields:: 8 rolls
Serves:: 4

ingredients

Vegetables
1 small purple cabbage or 1 small green cabbage
2 cups carrots
1 cup scallion
¹⁄₂ cup dashi stock
¹⁄₄ cup rice vinegar
¹⁄₄ cup shoyu
1 tablespoon sugar
Chicken
1 lb boneless chicken breasts or 1 lb boneless chicken thighs
2 tablespoons peanut oil
2 tablespoons shoyu
2 tablespoons rice vinegar
1 tablespoon mirin
2 tablespoons dashi stock
¹⁄₂ tablespoon wasabi (to taste)
1 -2 tablespoon garlic, minced
Dipping Sauce
2 tablespoons dashi stock
2 tablespoons shoyu
2 tablespoons rice vinegar
¹⁄₂ tablespoon sugar
¹⁄₂ tablespoon chili sauce (sambal oelek)

directions

separate the cabbage into individual leaves (you will want 8 leaves). set aside.
cut carrots into matchsticks. slice scallion into 1 inch pieces.
mix all other ingredients. add carrots and scallions and set aside. let soak at least half an hour (the time it will take to prepare and cook the chicken) and up to four hours.
slice the chicken into thin strips or bite sized pieces. this is most easily done still half frozen.
mix all the rest of the chicken ingredients and heat in a wok or skillet. once the oil is hot, add the chicken and cook until browned.
mix all the dipping sauce ingredients and heat to a low boil. remove immediately from heat and serve.
to serve: place carrots and scallions into each cabbage leaf. top with chicken. roll the leaves around the filling (i leave the heart end alone and fold down the top, and then roll in the sides). serve with small bowls of the dipping sauce.

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RECIPE SUBMITTED BY

Abi Fae

I love studying history! Most of the cookbooks I am collecting are half history book, half cookbook. One of the best cookbooks I have ever read is Jewish Holiday Baking by Marcy Goldman. I like anything by Mollie Katzen, too. I am trying to get better at making soups. I am also making forays into Russian cooking. I am on a low carbohydrate diet for various and sundry health reasons. It's a lot of fun tweaking recipes to be low carb enough for me to enjoy. I've become a much better cook because of it. I love sewing, embroidery, cooking, baking, and dancing. I just got a full time job again so I am relearning how to fit my cooking in around a strict schedule. The crock pot is once again my best friend. <a href=http://www.food.com/bb/viewtopic.zsp?t=360098 target=_blank> </a>

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