Chicken-and-Mushroom Rolls

Name: Chicken-and-Mushroom Rolls
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp cornstarch; 57 grams boiled ham, finely diced; 1 large egg white; 1 teaspoon minced peeled ginger; 59 milliliters finely diced jicama; 8 servings Kosher salt; 4 dried Chinese black mushrooms; 1 large head napa cabbage; 2 teaspoons Chinese rice wine or dry sherry; 4 scallions, halved lengthwise and thinly sliced; 1 Tbsp toasted sesame oil; 1 skinless, boneless chicken breast, diced; 1 teaspoon soy sauce, plus more for dipping; 8 servings Vegetable oil, for frying

This recipe makes 8 servings with 65 calories, 5g of protein, and 4g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. A mixture of rice wine, kosher salt, mushrooms, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 1 hour and 25 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Soak the mushrooms in hot water for 30 minutes; drain.

Ingredients you will need

Mushrooms

Water

Remove the stems, then dice the caps and place in a food processor.

Equipment you will use

Food Processor

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.

Ingredients you will need

Corn Starch