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Chinese Cabbage And Ground Chicken In Aburaage Recipe

Chinese Cabbage and Ground Chicken in Aburaage Recipe
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Serving : 3
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Prepare the ingredients before making Chinese Cabbage and Ground Chicken in Aburaage in your home. Then, follow these steps below to serve Chinese Cabbage and Ground Chicken in Aburaage for your family or friends.

Ingredients: Chinese Cabbage and Ground Chicken in Aburaage

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

How to Make Chinese Cabbage and Ground Chicken in Aburaage

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make Chinese Cabbage and Ground Chicken in Aburaage in your home by yourself.

    Step 1
  • These are the ingredients.
  • Step 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.)
  • Step 3
  • Once it cools down, squeeze and drain the excess water.
  • Step 4
  • With kitchen scissors or a knife, cut the usuage open into squares.
  • Step 5
  • Cut the Chinese cabbage into strips and shred the shimeji mushrooms.
  • Step 6
  • Heat the oil in a skillet and sauté the ground chicken.
  • Step 7
  • Add the Chinese cabbage and shimeji mushrooms. Season with salt and pepper.
  • Step 8
  • Place the ingredients on the outside surface of the usuage. Fold the right and left edges and wrap it like a spring roll.
  • Step 9
  • Secure the end with a toothpick.
  • Step 10
  • Make 4 of these in the same manner.
  • Step 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.
  • Step 12
  • Stir with a wooden spatula and once the sauce is silky and thick, remove it from heat.
  • Step 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).
  • Step 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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