Chicken-and-Mushroom Rolls

Ingredients

• 1 tablespoon cornstarch 
• 2 ounces ham diced boiled finely
• 1 large egg white 
• 1 teaspoon ginger minced peeled
• 0.3 cup jicama diced finely
• 8 servings kosher salt 
• 4  mushrooms dried black chinese
• 1 large head napa cabbage 
• 2 teaspoons rice wine dry chinese
• 4  scallions halved lengthwise thinly sliced
• 1 tablespoon sesame oil toasted
• 1  chicken breast diced boneless skinless
• 1 teaspoon soya sauce plus more for dipping
• 8 servings vegetable oil for frying

Equipment

• food processor
• frying pan
• paper towels

Directions

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