STEAMED CABBAGE MEAT ROLL WITH HUIJI WAIST TONIC

Ingredients:

8 pieces Green Cabbage
300gm Minced Chicken
300gm Fresh Prawns
8pieces Shiitake Mushroom
8 stalks of Chives
1 piece Egg

Marinate Ingredients:
1tbsp Light Soy Sauce
1/2tsp Salt
1tsp Sesame Oil
1tsp chopped garlics
1tsp Corn Flour
Dash of Pepper

Seasoning Sauce:
1 Huiji cup of Huiji Waist Tonic
1/2tbsp Oysters Sauce
2tbsp Water

Method:
1. Blanch cabbage leaves into boiling water for about  1 to 2minute, drain and set aside.
2. Wash and clean prawns, devein and chopped finely.
3. Cut shiitake mushrooms into small pieces.
4. Marinate minced chicken, prawns and mushrooms with light soy sauce, salt sesame oil, corn flour then add in chopped garlics and pepper.
5. Place one cabbage leave on a plate, scoop one big
tablespoon of pork filling
ontop of the leave, fold the 2 sides and roll. Tie the cabbage roll with one stalk of chive with a knot.
Continue with the rest of the leaves.
6. Place the cabbage roll on a heatproof plate.
7. Heat up a wok with water, once water is boiling, place the cabbage roll to steam 20 minutes.
8. In a small saucepan, add in 2tbsp water, oyster sauce, allow the sauce to simmer for awhile, add in huiji waist tonic, turn off the heat immediately.
9. Place the cooked cabbage rolls on a serving plate, pour the huji tonic sauce over it, drop few pieces of wolfberries on the cabbage roll.
10. Serve hot and enjoy.