Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, chinese cabbage and ground chicken in aburaage. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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. Cut the Chinese cabbage into bite-sized pieces, cut the carrot into thin, short rectangles.
Chinese Cabbage and Ground Chicken in Aburaage is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Chinese Cabbage and Ground Chicken in Aburaage is something which I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can have chinese cabbage and ground chicken in aburaage using 14 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to make Chinese Cabbage and Ground Chicken in Aburaage:
- Make ready 4 pieces Usuage (thin aburaage)
- Make ready 80 grams Minced (ground) chicken
- Take 4 leaves Chinese or napa cabbage
- Prepare 1/2 packet Shimeji mushrooms
- Make ready 2 tsp Sesame oil
- Make ready 1 Salt and pepper
- Get For the sweet and sour sauce:
- Take 2 tsp Katakuriko
- Make ready 2 tbsp Sugar
- Take 2 tbsp Soy sauce
- Take 2 tbsp Vinegar
- Make ready 100 ml Water
- Prepare To taste:
- Prepare 1 Green onions, Japanese mustard
Chinese cabbage (Brassica rapa var. pekinensis) is an Asian vegetable that is also sometimes called Pe-tsai. Chinese cabbage is susceptible to several plant diseases. Aburaage is Japanese deep-fried tofu pouches made from soybeans. In the US, you can easily find aburaage in the refrigerated or freezer section of a Japanese grocery store.
Instructions to make Chinese Cabbage and Ground Chicken in Aburaage:
- These are the ingredients.
- Pour hot water over the usuage to remove the excess oil. (Alternatively, you can also soak it in hot water for about 1 minute.)
- Once it cools down, squeeze and drain the excess water.
- With kitchen scissors or a knife, cut the usuage open into squares.
- Cut the Chinese cabbage into strips and shred the shimeji mushrooms.
- Heat the oil in a skillet and sauté the ground chicken.
- Add the Chinese cabbage and shimeji mushrooms. Season with salt and pepper.
- Place the ingredients on the outside surface of the usuage. Fold the right and left edges and wrap it like a spring roll.
- Secure the end with a toothpick.
- Make 4 of these in the same manner.
- 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.
- Stir with a wooden spatula and once the sauce is silky and thick, remove it from heat.
- 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).
- Cut them up and drizzle on the sweet and sour sauce and they're done. Serve with green onions or Japanese mustard to taste.
Some well-stocked Asian grocery stores may carry them too. Chinese cabbage (Brassica rapa, subspecies pekinensis and chinensis) can refer to two cultivar groups of Chinese leaf vegetables often used in Chinese cuisine: the Pekinensis Group (napa cabbage) and the Chinensis Group (bok choy). Chinese cabbage, also known as celery cabbage and napa, was the first brassica cultivated in North America. Today it is increasing in popularity in western kitchens. Cultivars of Chinese cabbage differ in plant and head size, time of maturity, disease tolerances and certain head and foliage characteristics.
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