Steps

1. Finely shred 150g of cabbage into 5mm strips.
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2. Place the shredded cabbage in a bowl, add 1/2 tsp of salt, and let it sit until softened, massaging it.
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3. Squeeze out the water from the salted cabbage thoroughly with your hands and chop it into a coarse mince. This step is key for preventing sogginess and ensuring a beautiful finish.
   🕒 01:15
4. Remove the skin from 1 small chicken breast (250g), butterfly it by making a shallow cut down the center, and dice it into roughly 5mm cubes. Finely chop the chicken skin as well and add it to the mix.
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5. Transfer the diced chicken and coarsely minced cabbage to a bowl. Add 1 egg, 2 tbsp of potato starch, 1/2 tsp of chicken bouillon powder, and 1 tsp of sesame oil.
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6. Beat the egg lightly and mix everything together until the chicken and cabbage are evenly coated. The potato starch and egg act as a coating, resulting in a moist and tender texture. They also bind the ingredients, allowing the patties to cook through evenly when steamed.
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7. Lightly oil a frying pan and heat it over medium heat.
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8. Scoop the mixed ingredients with a spoon, form them into flat, round patties, and place them in the frying pan. Cook until the bottoms are golden brown. Simply spooning the mixture into the pan will create beautiful shapes.
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9. Once browned, flip the patties over.
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10. Cover with a lid and steam-fry over medium-low heat for 2.5 minutes.
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11. Once steamed, they are ready. Plate and serve. The diced chicken breast provides a satisfying texture and chew. The saltiness of the cabbage, combined with a small amount of seasoning, creates a well-balanced flavor. The aroma of sesame oil adds a delicious accent.
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