Chinese Cabbage and Ground Chicken in Aburaage
Chinese Cabbage and Ground Chicken in Aburaage

Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, chinese cabbage and ground chicken in aburaage. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Great recipe for Chinese Cabbage and Ground Chicken in Aburaage. I made this as a healthy dish or an accompaniment for drinks using thin aburaage and Chinese cabbage. Cook the sweet and sour sauce over medium-low heat.

Chinese Cabbage and Ground Chicken in Aburaage is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Chinese Cabbage and Ground Chicken in Aburaage is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few components. You can have chinese cabbage and ground chicken in aburaage using 14 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Chinese Cabbage and Ground Chicken in Aburaage:
  1. Make ready 4 pieces Usuage (thin aburaage)
  2. Prepare 80 grams Minced (ground) chicken
  3. Take 4 leaves Chinese or napa cabbage
  4. Take 1/2 packet Shimeji mushrooms
  5. Take 2 tsp Sesame oil
  6. Make ready 1 Salt and pepper
  7. Make ready For the sweet and sour sauce:
  8. Take 2 tsp Katakuriko
  9. Make ready 2 tbsp Sugar
  10. Take 2 tbsp Soy sauce
  11. Take 2 tbsp Vinegar
  12. Take 100 ml Water
  13. Get To taste:
  14. Take 1 Green onions, Japanese mustard

When a few ingredients are layered alternatively and cooked, the dish is often called Hakata (博多)-something in Japan. Layered Chicken and Chinese Cabbage is a visually attractive dish. Chinese cabbage/Nappa cabbage, chicken mince (ground chicken) and aburaage are layered alternatively to make a stripy pattern, then simmered in flavoured broth. When a few ingredients are layered alternatively and cooked, the dish is often called Hakata (博多)-something in Japan.

Instructions to make Chinese Cabbage and Ground Chicken in Aburaage:
  1. These are the ingredients.
  2. Pour hot water over the usuage to remove the excess oil. (Alternatively, you can also soak it in hot water for about 1 minute.)
  3. Once it cools down, squeeze and drain the excess water.
  4. With kitchen scissors or a knife, cut the usuage open into squares.
  5. Cut the Chinese cabbage into strips and shred the shimeji mushrooms.
  6. Heat the oil in a skillet and sauté the ground chicken.
  7. Add the Chinese cabbage and shimeji mushrooms. Season with salt and pepper.
  8. Place the ingredients on the outside surface of the usuage. Fold the right and left edges and wrap it like a spring roll.
  9. Secure the end with a toothpick.
  10. Make 4 of these in the same manner.
  11. Prepare the sauce: In a sauce pan, add all the ingredients to make the sweet and sour sauce. Thoroughly dissolve the katakuriko, then turn on the heat.
  12. Stir with a wooden spatula and once the sauce is silky and thick, remove it from heat.
  13. Pan-fry the wraps on a skillet or in the toaster oven until the surface of the usuage is evenly golden brown (no oil needed).
  14. Cut them up and drizzle on the sweet and sour sauce and they're done. Serve with green onions or Japanese mustard to taste.

Remove from pan and set aside. Add the remaining sherry and the broth, and return the chicken to pan. Bring to a boil and season with salt and cayenne pepper. Heat the oil in a large skillet or wok over medium heat. Add mushrooms and carrots and stir fry.

So that’s going to wrap it up for this special food chinese cabbage and ground chicken in aburaage recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!