Stuffed Chinese Leaf Rolls

Stuffed Chinese Leaf Rolls

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Servings: 4
Calories: 129


  • 8 large Chinese leaves
  • 2 large leaves nori black Japanese seaweed sheets
  • 4 oz boneless chicken breast skinned
  • 4 oz cooked ham
  • pinch monosodium glutamate optional
  • 1 tbsp Chinese rice wine or dry sherry
  • salt and white pepper

For the sauce:

  • 9 floz chicken stock
  • 1 tbsp cornflour or potato flour
  • pinch ground ginger
  • 1 tbsp Chinese rice wine or dry sherry
  • salt and white pepper


  • Chop the chicken and ham finely and transfer to a bowl. Season with a pinch of salt, a small pinch of monosodium glutamate if wished, a pinch of pepper and 1 tbsp rice wine or sherry; stir well.
  • Blanch the Chinese leaves one at a time for 30 seconds in a large pan of boiling salted water, spreading out each one flat to dry on kitchen paper as you take it out of the water. Cut a V-shaped section out of bottom of the stalk of each leaf with a small, sharp knife, removing enough to make rolling the leaves easy when it comes to wrapping the stuffing.
  • Pile 4 leaves one on top of the other 'head to tail' (this will prevent the filling oozing out); do the same with the remaining 4 leaves in a separate pile. Sprinkle a thin layer of cornflour or potato flour over the exposed surface of the 2 topmost leaves, spread out a piece of nori seaweed on top of both (this can be bought at most Oriental grocers) and then cover each with half the filling spread out in a thick layer. Carefully roll up the leaves and filling into 2 long sausage shapes; they will not be very neat, but this does not matter. Transfer these to a lightly oiled heatproof plate and steam over fast boiling water for 20 minutes.
  • Meanwhile, make the sauce. Mix the cornflour or potato flour with 1 1/2 tbsp cold water and stir into a saucepan containing the chicken stock. Season with a pinch each of salt and pepper, the ginger, rice wine or dry sherry.
  • Bring to the boil, stirring continuously with a balloon whisk or wooden spoon. Simmer for 1-2 minutes until the sauce has thickened.
  • When the rolls have steamed for 20 minutes, cut them into slices 3/4 in (2 cm) thick. Hand round the sauce separately.
Calories: 129 kcal
Carbohydrates: 8 g
Protein: 15 g
Fat: 4g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 41 mg
Sodium: 628 mg
Potassium: 843 mg
Fiber: 3 g
Sugar: 2 g
Vitamin A: 4883 IU
Vitamin C: 30 mg
Calcium: 96 mg
Iron: 2 mg
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