Steps

1. Prepare 6 leaves of Napa Cabbage (cut into 5-6cm widths). Cut in half if large.
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2. Wrap the napa cabbage in plastic wrap and place on a heatproof dish.
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3. 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.
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4. After microwaving, remove the plastic wrap and let cool slightly.
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5. In a bowl, gradually add 2 tsp of All-purpose Flour and 50ml of Milk, stirring to combine without lumps.
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6. Remove the skin from 1 Chicken Breast (200g) and butterfly it into two pieces.
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7. 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.
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8. Cut each breast into three equal pieces lengthwise.
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9. 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.
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10. Place the slightly cooled napa cabbage on a flat surface.
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11. 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.
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12. 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.
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13. 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.
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14. 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.
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15. Cover with a lid and cook over low heat for 8 minutes.
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16. 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.
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17. Once cooked, turn off the heat.
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18. 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.
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19. 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.
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20. Coat the napa cabbage rolls with the sauce.
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21. Once the sauce has thickened and coated the napa cabbage, it is ready.
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22. Plate and garnish with dried parsley, if desired.
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