Cabbage rolls with chicken and mushrooms – a detailed recipe cooking. 
Photo of the dish: СангAn Time: 1 hour. 25 minutes Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 large head of Beijing cabbage (Napa cabbage)
- 1 skinless chicken breast fillet, cut into cubes
- 4 dried shiitake mushrooms
- 60 gr boiled ham, cut into small cubes
- 1 tsp chopped ginger root
- Coarse salt
- 2 tsp Chinese rice wine or dry sherry
- 1 tbsp. l dark sesame oil
- 1 tsp soy sauce, and more for serving
- 1 tbsp. l corn or potato starch
- 1 large egg protein
- 4 green onion feathers, cut in half lengthwise and finely chop sliced
- 1/4 Art. diced hikama
- Vegetable oil for frying
Recipes with similar ingredients: Chinese cabbage (Napa), chicken breast, ham, shiitake mushrooms, ginger root, sake, sherry, soy sauce, starch, eggs, green onions, hikama
Recipe preparation:
- Prepare the filling: soak the mushrooms in hot water for 30 min .; drain the water. Cut legs, chop hats and place in food processor. Add chicken, ham, ginger, 2 tsp. salt, rice wine, sesame oil, soy sauce, starch and egg protein. Grind into coarse paste by scrolling 3-4 times. Stir in green onions and hikama. Cover and refrigerate for 30 minutes
- Dismantle the head of cabbage into leaves; bottom part (save the remaining parts of the leaves for another use). Put one dessert in the center of each leaf a spoon of filling. Wrap the leaves in a roll and place them on the dish with a seam way down.
- Heat a skillet to medium temperature. Pour in pan 0.5 cm. vegetable oil. Put rolls and fry until the meat is ready and the cabbage gets golden color, approximately 2 minutes. from each side. Transfer rolls to paper towels and drain excess fat. Serve cabbage rolls with soy sauce.
