Recipe of Quick Chinese Cabbage and Ground Chicken in Aburaage

Chinese Cabbage and Ground Chicken in Aburaage.

Chinese Cabbage and Ground Chicken in Aburaage

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chinese cabbage and ground chicken in aburaage. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Chinese Cabbage and Ground Chicken in Aburaage is one of the most popular of recent trending meals on earth. It is simple, it's quick, it tastes delicious. It's enjoyed by millions every day. Chinese Cabbage and Ground Chicken in Aburaage is something that I have loved my whole life. They're fine and they look wonderful.

To get started with this particular recipe, we must first 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 that.

The ingredients needed to make Chinese Cabbage and Ground Chicken in Aburaage:

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

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..

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