Name: Chicken and Napa Cabbage Rolls
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Yield: 2 servings
Cuisine: Western Cuisine
Ingredients: Napa Cabbage 6 leaves; Chicken Breast 200g; Potato Starch (for coating) as needed; Salt and Pepper to taste; Shiro Dashi (White Soy Sauce Base) 1 tbsp; [A] All-purpose Flour 2 tsp; [A] Milk 50ml

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Original: English

Chicken and Napa Cabbage Rolls

by kattyanneru/かっちゃんねる

A budget-friendly, easy, and exquisite dish made by simply rolling and simmering seasonal napa cabbage and chicken breast. The tender chicken breast and melt-in-your-mouth napa cabbage are coated in a mild white sauce, making it a perfect accompaniment to rice. This dish can be easily prepared in just one pan.

Ingredients

Scale:

Main Ingredients (2 servings)

Napa Cabbage 6 leaves
Chicken Breast 200g
Potato Starch (for coating) as needed

Seasonings

Salt and Pepper to taste
Shiro Dashi (White Soy Sauce Base) 1 tbsp
[A] All-purpose Flour 2 tsp
[A] Milk 50ml

Steps

Prepare 6 leaves of Napa Cabbage (cut into 5-6cm widths). Cut in half if large.
🕒 00:37
Wrap the napa cabbage in plastic wrap and place on a heatproof dish.
🕒 00:53
Microwave at 600W for 3 minutes. (Key Tip!) Microwaving the napa cabbage makes it easier to roll and ensures the core is cooked through and delicious.
🕒 00:58
After microwaving, remove the plastic wrap and let cool slightly.
🕒 01:01
In a bowl, gradually add 2 tsp of All-purpose Flour and 50ml of Milk, stirring to combine without lumps.
🕒 01:05
Remove the skin from 1 Chicken Breast (200g) and butterfly it into two pieces.
🕒 01:17
Cover with plastic wrap and pound with a rolling pin until it's slightly larger. (Key Tip!) Pounding the chicken breast and dusting it with potato starch will make it tender and moist.
🕒 01:24
Cut each breast into three equal pieces lengthwise.
🕒 01:33
Season with Salt and Pepper to taste and coat the surface with Potato Starch as needed. (Key Tip!) The potato starch acts as a binder, helping the chicken stick to the napa cabbage and preventing the rolls from falling apart for a neat finish.
🕒 01:39
Place the slightly cooled napa cabbage on a flat surface.
🕒 01:49
Make a slit about 5mm wide in the thickest part of the napa cabbage core. (Key Tip!) Slitting the core makes the napa cabbage easier to roll.
🕒 01:54
Place the potato starch-coated chicken onto the slit napa cabbage and roll. (Key Tip!) Rolling the chicken skin inside will add more flavor and make it even more delicious.
🕒 02:02
Place the rolls seam-side down in a frying pan. (Key Tip!) Placing them seam-side down prevents them from unraveling, and you can easily cook them by adding ingredients and simmering.
🕒 02:08
Add 150ml of Water and 1 tbsp of Shiro Dashi (White Soy Sauce Base) to the frying pan and bring to a simmer over medium heat.
🕒 02:35
Cover with a lid and cook over low heat for 8 minutes.
🕒 02:46
Check if the chicken is cooked through by looking from the sides. If it's not fully cooked, add 1-2 more minutes to the cooking time.
🕒 02:57
Once cooked, turn off the heat.
🕒 03:09
Mix the milk and flour mixture well and pour it into the pan. (Key Tip!) Mixing milk and flour beforehand will naturally create a thickened sauce.
🕒 03:13
Cook over low heat until the sauce thickens. (Key Tip!) If the sauce becomes too thick, add a little water or milk to adjust the consistency as needed.
🕒 03:20
Coat the napa cabbage rolls with the sauce.
🕒 03:33
Once the sauce has thickened and coated the napa cabbage, it is ready.
🕒 03:41
Plate and garnish with dried parsley, if desired.
🕒 03:45