Ingredients
- 1 small Head of Napa, cored
- 2 tbsp Vegetable Oil
- 1 ¼ lb Chicken Meat, cut into small pieces or Ground Chicken Meat
- 2 cloves Garlic, minced
- 2 tbsp Ginger, minced
- 1 medium Onion, thinly sliced
- 4 cups Shitake Mushrooms, sliced
- 3 cups Napa Cabbage, Shredded
- 3 cups Bean Sprouts
- 1 cup Chicken Stock
- ¼ cup Oyster Sauce
- 2 tbsp Hoisin Sauce
- 2 tbsp Sesame Oil
- 1-2 tbsp Cornstarch, mixed with a little water to form a slurry
- 1 cup Green Onion, thinly sliced
- Salt & Pepper to taste
Mu Shu Chicken in Napa Cabbage Rolls
Meal: Dinner
Cuisine: Chinese
Ingredient: Chicken
Season: Spring
Contributor: Kitchen on Fire
Directions
Serves about 6-10
- Preheat the oven to 375°.
- Place the cabbage in an 8qt stock pot full of salted water. Bring to a boil & cook for about 5-8 minutes until tender. Remove the cabbage from the water & let cool for about 20 minutes. Carefully remove about 12-20 whole leaves & set aside.
- Heat the 2 tbsp vegetable oil in a 6qt chef's pan over high to high heat. Stir fry the chicken until just cooked through; remove from pan.
- Place the pan back on the heat & add the remaining vegetable oil. Stir in the garlic & the next 5 ingredients until they are tender. Add in the stock & the next 3 ingredients. Cook until the liquid has reduced by about ½. Stir in the slurry & stir until thickened. Remove from the heat, stir in the green onions & adjust seasoning with salt & pepper.
- Lay out the cabbage leaves on a clean work surface & divide the filling among them. Roll up like a burrito or egg roll.
- Place the rolls into a 10 ½" casserole, pour over any remaining sauce, cover & place into the oven for 6-10 minutes to warm through.
Equipment
-8qt straining stock pot
-cook's knife
-6qt chef's pan
-prep bowls
-spatulas
Recipe courtesy of
Copyright © 2005 Kitchen On Fire LLC
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