Chicken-and-Mushroom Rolls Recipe

Name: Chicken-and-Mushroom Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Soak the mushrooms in hot water for 30 minutes; drain.
2
Remove the stems, then dice the caps and place in a food processor.
3
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.
4
Stir in the scallions and jicama.
5
Cover and chill for 30 minutes.
6
Cut the top 3 or 4 inches off the cabbage and separate the leaves (reserve the bottom for another use).
7
Place a heaping tablespoon of filling in the center of each leaf and roll up to enclose the filling.
8
Place seam-side down on a plate.
9
Heat 1/4 inch of oil in a large skillet over medium heat.
10
Add the rolls and fry until the chicken is cooked through and the cabbage is golden, about 2 minutes per side.
11
Drain on paper towels, then serve with soy sauce.
12
Photograph by Sang An

282

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 dried Chinese black mushrooms, 1 skinless, boneless chicken breast, diced, 2 ounces boiled ham, finely diced, 1 teaspoon minced peeled ginger, and more.

Yes, Chicken-and-Mushroom Rolls falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken-and-Mushroom Rolls

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