Recipe of Quick Chinese Cabbage and Ground Chicken in Aburaage

3 min read

Chinese Cabbage and Ground Chicken in Aburaage. Great recipe for Chinese Cabbage and Ground Chicken in Aburaage. ● Thoroughly stir-fry the ingredients. ● Cook the sweet and sour sauce over medium-low heat. ● The aburaage will be more savory if you brown it well ^^ Recipe by abichi. 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.

Chinese Cabbage and Ground Chicken in Aburaage is one of the most well liked of current trending meals in the world. How to Grow Cabbage in CONTAINERS (SEED to HARVEST) Napa Cabbage/Chinese Cabbage. Choose right season and grow delicious Chinese cabbage.

Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, chinese cabbage and ground chicken in aburaage. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Great recipe for Chinese Cabbage and Ground Chicken in Aburaage. ● Thoroughly stir-fry the ingredients. ● Cook the sweet and sour sauce over medium-low heat. ● The aburaage will be more savory if you brown it well ^^ Recipe by abichi. 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.

Chinese Cabbage and Ground Chicken in Aburaage is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Chinese Cabbage and Ground Chicken in Aburaage is something which I’ve loved my whole life.

To get started with this particular recipe, we have to 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:

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

Chinese cabbage (Brassica rapa, subspecies pekinensis and chinensis) can refer to two cultivar groups of leaf vegetables often used in Chinese cuisine: the Pekinensis Group (napa cabbage) and the Chinensis Group (bok choy). 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.

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..

Among Chinese cabbage recipes, this cabbage stir-fry is savory, tangy, and very quick to prepare. This is one dish that Sarah and I would definitely agree on when we met up for lunches in Beijing. When she moved to China and was working in the Sanlitun area just down the road from our Beijing. Chop up the Chinese cabbage and bok choy roughly. Rehydrate the cellophane noodles and cut them up.

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