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Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, chinese cabbage and ground chicken in aburaage. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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.

Chinese Cabbage and Ground Chicken in Aburaage is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Chinese Cabbage and Ground Chicken in Aburaage is something that I’ve loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can cook chinese cabbage and ground chicken in aburaage using 14 ingredients and 14 steps. Here is how you can achieve that.

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

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

For the salad: Remove the skin from the chicken and shred the meat with a fork. Toss in a large bowl along with the scallions, red pepper, cabbage, lettuce, bean sprouts, water chestnuts, cilantro. Chinese cabbage is used in the filling of numerous Chinese dumpling recipes. Here, Napa cabbage is paired with ground pork, green onion, and Asian seasonings in this recipe for potstickers dumplings—those tasty dumplings that are pan-fried on one side and then steamed.

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.

You can serve the potstickers on their own or with a dipping sauce. This chicken and cabbage meal can all be made in one pot. I prefer using my Dutch oven for a dish like this because of its size, and that it has a lid. Cut the chicken in cubes so it cooks quickly; Season the chicken and cook it in olive oil. Small cubes of chicken will only take five to seven minutes to cook.

So that is going to wrap it up with this special food chinese cabbage and ground chicken in aburaage recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!