Chicken-and-Mushroom Rolls (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
4 dried chinese black mushrooms |
1 skinless, boneless chicken breast, diced |
2 ounces boiled ham, finely diced |
1 teaspoon minced peeled ginger |
kosher salt |
2 teaspoons chinese rice wine or dry sherry |
1 tablespoon toasted sesame oil |
1 teaspoon soy sauce, plus more for dipping |
1 tablespoon cornstarch |
1 large egg white |
4 scallions, halved lengthwise and thinly sliced |
1/4 cup finely diced jicama |
1 large head napa cabbage |
vegetable oil, for frying |
Directions:
1. Soak the mushrooms in hot water for 30 minutes; drain. Remove the stems, then dice the caps and place in a food processor. Add the chicken, ham, ginger, 2 teaspoons salt, rice wine, sesame oil, soy sauce, cornstarch and egg white; pulse 3 or 4 times to form a coarse paste. Stir in the scallions and jicama. Cover and chill for 30 minutes.
2. Cut the top 3 or 4 inches off the cabbage and separate the leaves (reserve the bottom for another use). Place a heaping tablespoon of filling in the center of each leaf and roll up to enclose the filling. Place seam-side down on a plate.
3. Heat 1/4 inch of oil in a large skillet over medium heat. Add the rolls and fry until the chicken is cooked through and the cabbage is golden, about 2 minutes per side. Drain on paper towels, then serve with soy sauce.
4. Photograph by Sang An
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