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

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chinese cabbage and ground chicken in aburaage. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Chinese Cabbage and Ground Chicken in Aburaage is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. They’re fine and they look wonderful. 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 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:
  1. Take 4 pieces Usuage (thin aburaage)
  2. Get 80 grams Minced (ground) chicken
  3. Prepare 4 leaves Chinese or napa cabbage
  4. Make ready 1/2 packet Shimeji mushrooms
  5. Prepare 2 tsp Sesame oil
  6. Prepare 1 Salt and pepper
  7. Take For the sweet and sour sauce:
  8. Make ready 2 tsp Katakuriko
  9. Take 2 tbsp Sugar
  10. Take 2 tbsp Soy sauce
  11. Get 2 tbsp Vinegar
  12. Take 100 ml Water
  13. Get To taste:
  14. Get 1 Green onions, Japanese mustard
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.

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