CHICKEN-AND-MUSHROOM ROLLS

CHICKEN-AND-MUSHROOM ROLLS image

Yield 6-8 Servings

Number Of Ingredients 14

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

Steps:

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. 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. 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.