Napa Cabbage Rolls Stuffed with Chicken and Mushrooms

Ingredients

• 2 livres ground chicken
• 8 oz Portabella mushrooms
• 4 pieces scallions
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp chicken bouillon powder
• 1 pinch salt
• 1 pinch black pepper
• 1 head Napa cabbage
• 1/4 cup water
• 1 tbsp furikake
• 2 tbsp chili oil
• 2 tbsp scallions

Method

1. Bring a large pot of water to a boil. Blanch the whole Napa cabbage leaves for 45 seconds, until soft and pliable. Drain and lay them on a clean kitchen towel to dry.
2. Finely chop the Portabella mushrooms and scallions (for the filling). The mushrooms should be minced.
3. In a large bowl, combine the ground chicken, mushrooms, scallions, soy sauce, oyster sauce, chicken bouillon powder, salt, and pepper. Mix thoroughly with your hands until you have a homogeneous filling.
4. Place a spoonful of filling (about 1 to 2 tablespoons) near the base of each cabbage leaf. Fold the sides of the leaf over the filling, then roll it tightly to form a cylinder. Place the roll seam-side down.
5. Arrange the rolls side by side, seam-side down, in a large skillet or steamer. Pour 1/4 cup of water into the skillet.
6. Cover the skillet and steam over medium heat for 12 to 15 minutes. Check the chicken with a thermometer: the internal temperature must reach 74°C (165°F).
7. Remove the lid and let the excess water evaporate for another 1 to 2 minutes, until the bottom is almost dry.
8. Sprinkle the rolls with furikake, drizzle with chili oil, and garnish with sliced scallions. Serve hot.

Nutrition

Per serving

Energy

87.4 kcal

Protein

5.49 g

Carbohydrate

3.67 g

Fat

5.73 g

Fibre

1.11 g

Calcium

1.93 mg

Iron

0.1 mg

Magnesium

4.76 mg