Chicken & Mushroom Rolls


I love my mother for many reasons, but the most recent is due to her gifting me a subscription to Food Network Magazine. There are always great recipes in here of new things to try for weeknight and weekend dinners. They also frequently feature full menus for parties and dinners like the “Dim Sum Party” they had in the October issue. I thought this would be a fun one for a Friday night of quality family time and the season finale of Psych.

 

The ingredients are pretty standard to Chinese cooking and can be found in most grocery stores. That being said, my local Fresh Market didn’t have the dried Chinese black mushrooms or jicama. For these two items I substituted dried wild shitake mushrooms and water chestnuts. They weren’t bad, but could have used a little more punch in the flavor department. I only made rolls with half of the chicken mixture and am looking forward to using the rest of it in a soup of some sort or version of Dan Dan Noodles.

 


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.


  1. 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.



  1. 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.
  2. 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.
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