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–+ servings

Five Spice Chicken Meatball Stuffed Cabbage

Chinese five-spice powder is a blend of spices that represent the five elements of Chinese philosophy. It’s used in many Asian cuisines, including Chinese, Hawaiian, and Vietnamese. This dish features Asian-spiced chicken meatballs wrapped in cabbage leaves with a layer of shiitake rice, served in a light broth.
5 from 1 vote
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main
Cuisine Asian Fusion
Servings 6 people
Calories 669 kcal

Equipment

  • 1 Baking Sheet with parchment paper
  • 1 large bowl
  • 1 metal colander
  • 1 rubber spatula
  • 1 large skillet
  • 1 bamboo steamer or pot with a steamer insert
  • Plastic Wrap
  • Nonstick Cooking Spray

Ingredients
  

Meatballs

  • 1 cup tofu medium-firm
  • 1 lb chicken breast ground
  • 1 lb chicken thighs ground
  • 1 cup panko
  • 1 tbsp sesame oil
  • 1 cup scallion thinly sliced
  • 3 cloves garlic minced
  • 1 tbsp ginger minced
  • 2 large eggs beaten
  • 2 tsp soy sauce low sodium
  • 2 tsp 5 spice powder
  • 2 tsp Kosher salt
  • 20 leaves cabbage Chinese or savoy, blanched
  • black pepper to taste

Shitake Rice

  • 2 cups glutinous rice soaked overnight
  • 1 cup mushrooms shitake, small diced
  • 1 tbsp butter
  • 5 shallots minced
  • 1 tsp ginger minced
  • 2 tbsp Shaoxing wine
  • 2 tsp sesame oil
  • Kosher salt to taste

To Serve

  • light broth of your choice
  • sliced scallions

Instructions
 

  • Prepare Meatballs: Preheat oven to 400°F. Line a baking sheet with parchment paper and lightly spray with nonstick cooking spray.
  • Microwave tofu on high for 3 minutes, drain excess water, and let cool.
  • In a large bowl, combine ground chicken breast, ground thighs, panko, sesame oil, scallions, garlic, ginger, beaten eggs, soy sauce, five-spice powder, salt, and pepper. Fold in the tofu and fully incorporate, chill for 20 minutes.
  • Roll Meatballs into 2-inch balls and place on the prepared baking sheet. Bake for about 16 minutes, until cooked through. Set aside.
  • Prepare Rice: Steam soaked rice in a metal colander lined with cheesecloth or a thin linen napkin over simmering water for 12 minutes. Fold rice with a spatula, cover, and steam for another 12 minutes. Set aside.
  • Make Shiitake Rice: In a skillet, sauté mushrooms in butter for 6 minutes. Remove from pan and set aside. In the same pan, sweat the shallots for 5 minutes, then add ginger and cook for 2 minutes. Deglaze with Shaoxing wine and finish with sesame oil. Fold into the steamed rice along with the mushrooms. Season with salt to taste.
  • Assemble Bundles: Lay a blanched cabbage leaf on a sheet of plastic wrap. Add a portion (2 tablespoons) of rice in the center, place a meatball on top, and gather the cabbage into a bundle. Tie the plastic wrap and repeat. Steam bundles for 3–5 minutes.
  • Serve: Unwrap the bundles and serve 2-3 per person in hot broth, garnished with scallions.

Notes

  • Save mushroom stems to make a quick flavorful broth.
  • Glutinous rice can also be replaced with jasmine rice for a different texture.
  • The dish can be made ahead of time and gently reheated before serving.

Nutrition

Calories: 669kcalCarbohydrates: 66gProtein: 42gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 189mgSodium: 1158mgPotassium: 735mgFiber: 4gSugar: 3gVitamin A: 405IUVitamin C: 8mgCalcium: 133mgIron: 4mg
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