Cabbage rolls with chicken and mushrooms

Ingredients:

• 1 large head of cabbage Chinese cabbage (Napa cabbage)
• 1 skinless chicken breast fillet, cut into cubes
• 4 dried shiitake mushrooms
• 60 g of cooked ham, cut into small cubes
• 1 teaspoon of crushed ginger root
• Coarse salt
• 2 tsp. Chinese rice wine or dry sherry
• 1 tbsp dark sesame oil
• 1 teaspoon soy sauce, plus more for serving
• 1 tbsp. corn or potato starch
• 1 large egg white
• 4 green onions, halved lengthwise and thinly sliced
• 1/4 cup finely diced jicama
• Vegetable oil for frying

Preparation:

1. Prepare the filling: Soak the mushrooms in hot water for 30 minutes; drain. Cut off the stems, chop the caps, and place in a food processor.
   
   Add the chicken, ham, ginger, 2 teaspoons of salt, rice wine, sesame oil, soy sauce, cornstarch, and egg white. Grind into a coarse paste, pulse 3-4 times. Stir in the green onions and jicama.
   
   Cover and refrigerate for 30 minutes.
2. Separate the head of cabbage into leaves, cut off the hard bottom part of the large leaves (save the remaining parts of the leaves for another use).
   
   Place one dessert spoon of filling in the center of each leaf. Roll the leaves into a roll and place them seam-side down on a serving plate.
3. Heat a shallow frying pan over medium heat. Add 0.5 cm of vegetable oil. Add the rolls and fry until the meat is cooked through and the cabbage is golden brown, about 2 minutes per side.
   
   Place the rolls on paper towels and let the excess fat drain.
   
   Serve cabbage rolls with soy sauce.