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

Before you jump to Chinese Cabbage and Ground Chicken in Aburaage recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

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We hope you got insight from reading it, now let’s go back to chinese cabbage and ground chicken in aburaage recipe. You can have chinese cabbage and ground chicken in aburaage using 14 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to cook Chinese Cabbage and Ground Chicken in Aburaage:
  1. You need 4 pieces Usuage (thin aburaage)
  2. Get 80 grams Minced (ground) chicken
  3. You need 4 leaves Chinese or napa cabbage
  4. Take 1/2 packet Shimeji mushrooms
  5. Take 2 tsp Sesame oil
  6. You need 1 Salt and pepper
  7. Take For the sweet and sour sauce:
  8. You need 2 tsp Katakuriko
  9. You need 2 tbsp Sugar
  10. Prepare 2 tbsp Soy sauce
  11. You need 2 tbsp Vinegar
  12. Use 100 ml Water
  13. Prepare To taste:
  14. You need 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.

Remove from pan and set aside. Add the remaining sherry and the broth, and return the chicken to pan. Bring to a boil and season with salt and cayenne pepper. Heat the oil in a large skillet or wok over medium heat. Add mushrooms and carrots and stir fry.

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