Easiest Way to Make Favorite Chinese Cabbage and Ground Chicken in Aburaage

Hello everybody, I hope you're having an incredible day today. Today, we're going to make a special dish, Recipe of Favorite Chinese Cabbage and Ground Chicken in Aburaage. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Chinese Cabbage and Ground Chicken in Aburaage, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chinese Cabbage and Ground Chicken in Aburaage delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chinese Cabbage and Ground Chicken in Aburaage is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few components. You can cook Chinese Cabbage and Ground Chicken in Aburaage using 14 ingredients and 14 steps. Here is how you cook it.

I made this as a healthy dish or an accompaniment for drinks using thin aburaage and Chinese cabbage. ● 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

Ingredients and spices that need to be Prepare to make Chinese Cabbage and Ground Chicken in Aburaage:

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

Steps to make 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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