Chinese Cabbage and Ground Chicken in Aburaage. 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. Stir-Fry Chicken & Cabbage (Chinese Chicken & Cabbage Stir-Fry Recipe) Welcome to Xiao's Kitchen.
In the US, you can easily find aburaage in the refrigerated or freezer section of a Japanese grocery store.
Some well-stocked Asian grocery stores may carry them too.
Chinese cabbage (Brassica rapa pekinensis), also called Napa cabbage, produces a tall, dense, barrel-shaped head of pale, thin, tender leaves.
You can cook Chinese Cabbage and Ground Chicken in Aburaage using 14 ingredients and 14 steps. Here is how you cook that.
Ingredients of Chinese Cabbage and Ground Chicken in Aburaage
- It's 4 of pieces Usuage (thin aburaage).
- It's 80 grams of Minced (ground) chicken.
- You need 4 of leaves Chinese or napa cabbage.
- You need 1/2 of packet Shimeji mushrooms.
- It's 2 tsp of Sesame oil.
- You need 1 of Salt and pepper.
- Prepare of For the sweet and sour sauce:.
- You need 2 tsp of Katakuriko.
- It's 2 tbsp of Sugar.
- It's 2 tbsp of Soy sauce.
- You need 2 tbsp of Vinegar.
- It's 100 ml of Water.
- Prepare of To taste:.
- You need 1 of Green onions, Japanese mustard.
Plant seed directly in the garden in July. Chinese cabbage and bok choy need to absorb water and nutrients steadily during their growth. Reviews for: Photos of Chinese Cabbage and Ginger Soup. Chinese cabbage (Brassica rapa, subspecies pekinensis and chinensis) can refer to two cultivar groups of Chinese leaf vegetables often used in Chinese cuisine: the Pekinensis Group (napa cabbage) and the Chinensis Group (bok choy).
Chinese Cabbage and Ground Chicken in Aburaage instructions
- 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..
Aburaage, also called Usuage, is thin deep fried tofu. It has a mild soy flavor and a spongy texture and absorbs seasonings well. You can open it up and make a pouch to use for Inarizushi or cut thinly to use for Miso soup, and it is also a main ingredient for Kitsune Udon. Ramen Noodle Cabbage Stir Fry Recipe - Build Your Bite. This easy chop suey-style recipe is made with ground beef and vegetables and served over rice.
