Recipe - Spring Cabbage Wraps

1 Spring cabbage; (1 to 2)
1 small Free range chicken
8 small Shallots
6 Cm root ginger
3 Cloves garlic
300 ml Rice wine; (One half pint)
2 tablespoon Rice vinegar
1 tablespoon Fish sauce
1 One half tablespoon Caster sugar
2 Bird's eye chillies
2 Limes
Green peppercorns
1 Handful roast salted peanuts
Fresh herb sprigs of basil;
mint and coriander
Salt

Put the chicken in a saucepan, fill with water so that the chicken is
covered, add salt and bring to the boil. Skim off any foam. Add 4 shallots,
half the ginger and 2 cloves garlic to the pan. Turn the heat to low, cover
and simmer for 40 minutes. Turn off the heat and leave to cool in the
stock.

Lift the chicken from the stock. Discard all the skin and bones, tear the
meat into thick shreds and place in a container.(Don't discard the stock,
use with shiitake mushroooms and noodles to make soup)

Mix together the rice wine, vinegar and sugar until the sugar is fully
dissolved. Crush the remaining garlic and add, with the chilli and the
juice of 1 lime, to the rice wine liquid. Pour over the chicken and leave
for a couple of hours or overnight. Remove from the rice wine before
serving.

To serve using scissors, remove the midrib from each cabbage leaf and cut
the leaves in to rough square shapes. Chop the remaining shallots
lenghtways and finely shred the remaining ginger. Thickly slice the lime
and roughly chop, include the rind. Arrange all the prepared ingredients in
piles or in bowls, add a little of each to a square of cabbage, roll up and
eat!

Converted by MC_Buster.

Converted by MM_Buster v2.0l.