Cut the chicken into 5 X 4
cm pieces and mix the pieces with the soy sauce, sugar, sesame
oil, pepper and cornflour. Set aside.
Cut the roast fillet of
pork into 1cm slices and then into 5 X 1 cm sticks. Set aside.
Soak the black mushrooms
in hot water for 30 minutes.
Remove and discard the
stems and cut the caps into 5 X 1 cm sticks. Set aside.
Cut each hard-boiled egg
into eight pieces and set aside.
Blanch the cabbage in 2
cups boiling salted water for 5 minutes, remove from the water,
cut into 10 X 2 cm strips and set aside.
On each strip of cabbage,
place some chicken, roast pork and black mushroom pieces and, at
the top, near to one end, a piece of egg.
Roll the cabbage up to
make a neat bundle.
Continue with each strip
of cabbage until all the ingredients are used.
Put two bundles into each
small dish and steam over a high heat for 7-10 minutes.