Steps to Make Ultimate Chinese Cabbage and Ground Chicken in Aburaage

Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, chinese cabbage and ground chicken in aburaage. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Chinese Cabbage and Ground Chicken in Aburaage is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Chinese Cabbage and Ground Chicken in Aburaage is something that I’ve loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can cook chinese cabbage and ground chicken in aburaage using 14 ingredients and 14 steps. Here is how you cook it.

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

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

Instructions 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.

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