> Chinese > Mu Shu Chicken in Napa Cabbage Rolls

Ingredients

1 small Head of Napa cabbage, 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
to taste Salt & pepper

Mu Shu Chicken in Napa Cabbage Rolls

Meal: Appetizer
Cuisine: Chinese
Ingredient: Chicken
Season: Fall
Contributor: Kitchen on Fire

Directions

6 SERVINGS

Preheat the oven to 375°F.
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 half. 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
6qt chef's pan
spatulas
cook's knife
prep bowls

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