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

Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, chinese cabbage and ground chicken in aburaage. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Chinese Cabbage and Ground Chicken in Aburaage is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Chinese Cabbage and Ground Chicken in Aburaage is something that I’ve loved my whole life.

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.

To begin with this recipe, we must prepare a few components. You can cook 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. Take 4 pieces Usuage (thin aburaage)
  2. Get 80 grams Minced (ground) chicken
  3. Make ready 4 leaves Chinese or napa cabbage
  4. Prepare 1/2 packet Shimeji mushrooms
  5. Get 2 tsp Sesame oil
  6. Make ready 1 Salt and pepper
  7. Get For the sweet and sour sauce:
  8. Take 2 tsp Katakuriko
  9. Take 2 tbsp Sugar
  10. Get 2 tbsp Soy sauce
  11. Make ready 2 tbsp Vinegar
  12. Take 100 ml Water
  13. Get To taste:
  14. Get 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. Chinese cabbage (Brassica rapa pekinensis), also called Napa cabbage, produces a tall, dense, barrel-shaped head of pale, thin, tender leaves. Plant seed directly in the garden in July.

Steps 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.

Chinese cabbage and bok choy need to absorb water and nutrients steadily during their growth. 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. Some well-stocked Asian grocery stores may carry them too. Not only is it a key ingredient in authentic Sichuan food, it's commonly The cabbage will be seared with high heat and lightly charred, tender and meaty in texture without When the Sichuan peppercorns cool down, grind them in a coffee grinder and store in an airtight.

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