Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, Chinese Cabbage and Ground Chicken in Aburaage. one of my favorites . This time, I am going to make it a little bit tasty. This will be really deliciou

Great recipe for Chinese Cabbage and Ground Chicken in Aburaage. I made this as a healthy dish or an accompaniment for drinks using thin aburaage and Chinese cabbage. Cook the sweet and sour sauce over medium-low heat.

Once it cools down, squeeze and drain the excess With kitchen scissors or a knife, cut the usuage open into square Layered Chicken and Chinese Cabbage is a visually attractive dish.

The Ingredients need to make Chinese Cabbage and Ground Chicken in Aburaage:

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

When a few ingredients are layered alternatively and cooked, the dish is often called Hakata (博多)-something in Japan. Layered Chicken and Chinese Cabbage is a visually attractive dish. Chinese cabbage/Nappa cabbage, chicken mince (ground chicken) and aburaage are layered alternatively to make a stripy pattern, then simmered in flavoured broth. When a few ingredients are layered alternatively and cooked, the dish is often called Hakata (博多)-something in Japan.

Step to make Chinese Cabbage and Ground Chicken in Aburaage:

1. These are the ingredient
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
4. With kitchen scissors or a knife, cut the usuage open into square
5. Cut the Chinese cabbage into strips and shred the shimeji mushroom
6. Heat the oil in a skillet and sauté the ground chicken.
7. Add the Chinese cabbage and shimeji mushroom 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
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 theyre 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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