Collards stand in for cabbage in this spicy, aromatic bake. Filled with five-spice seasoned ground chicken and finished with hot chili crisp, they're a great option for family dinners and social gatherings.
Ingredients
- 2 tbsp sesame oil
- 1 medium onion, finely diced
- 4 garlic cloves, finely diced
- 4 tsp fresh ginger, grated
- 1 tsp Chinese five spice mix
- ¼ tsp ground black pepper
- 1 lb ground chicken, (or ground sausage)
- 1 egg, beaten
- 2 cups chicken or mushroom stock
- ½ tsp salt
- 3 tbsp soy sauce
- 1 cup cooked white rice
- 1 bunch collard greens, stems trimmed away
- Chili crisp, homemade or store bought, for serving
- Chili oil, for serving
Preparation
- Warm the oil in a skillet of medium-high heat. Add the onions and cook until just beginning to soften. Follow with the garlic and ginger, cooking for 30 seconds to 1 minute, or until aromatic. Remove from the heat.
- In a large bowl, combine the ground chicken, egg, cooked rice, five spice powder, pepper, salt, and soy sauce. Add the cooked onion mixture. Mix until evenly combined. Set aside.
- Preheat the oven to 400°F. Lightly oil a baking dish.
- Bring a large pot of water to a boil. Once boiling, plunge the collard leaves into the boiling water and allow to cook for 2-3 minutes, or until just wilted. As the leaves cook, prepare an ice bath in a large mixing bowl.
- Using tongs, transfer the blanched collards to the ice bath. Chill completely, then remove from the water and gently pat dry.
- Prepare the rolls: Place a single collard leaf on a flat surface. Put a heaping tbsp of filling at the bottom of the leaf. Fold in the sides of the leaf to the middle and then gently roll it into a bundle. Place the bundle into the prepared baking dish, seam down. Continue with the remaining leaves in the same manner.
- Pour the stock over the rolls, cover the baking dish with foil, and bake for about 1 hour.
- Remove the dish from the oven and allow to rest, covered, on a heat-safe surface for another 15 minutes.
- To serve, transfer the rolls to a plate and garnish with chili crisp and chili oil.
