Recipe: Appetizing Simmered Chinese Cabbage & Atsuage

Simmered Chinese Cabbage & Atsuage. 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.

Simmered Chinese Cabbage and Chicken Wingettes Chicken and Chinese cabbage go very well together, especially in winter when the cabbage is in season. Simmered together until tender, the natural. Add the Chinese cabbage, increase the heat and stir till well mixed, then add in seasoning and water. You can have Simmered Chinese Cabbage & Atsuage using 8 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Simmered Chinese Cabbage & Atsuage

1. Prepare 1/4 of Chinese cabbage.
2. Prepare 2 of Atsuage (squares).
3. Prepare 200 ml of ☆Dashi stock.
4. You need 1 tbsp of ☆Sake.
5. Prepare 1 tbsp of ☆Sugar.
6. It's 1 tbsp of ☆Mirin.
7. Prepare 2 tbsp of ☆Soy sauce.
8. You need 1 dash of ☆Salt.

Simmer till the cabbage is cooked through, then drizzle with cornflour mixture, give it another quick stir, and serve. Note: I often use minced pork and dried Chinese mushroom to replace the luncheon meat and it's also yummy. Adding the sushi vinegar at the end gives an extra good kick.. Pour in the broth and bring to a boil.

Simmered Chinese Cabbage & Atsuage instructions

1. Separate the Chinese cabbage leaves from the core. Roughly chop the leaves and cut the core into angled slices..
2. Divide the atsuage into 4 pieces (or cut the thickness in half to make 8 pieces). Pour on some hot water to wash off excess oil..
3. Put the cabbage core and the ☆ ingredients into a pot and boil it on medium heat. Place the atsuage on top and then the cabbage leaves on top of that. Cover with a lid and let it simmer until the Chinese cabbage leaves soften..
4. Halfway through, scoop the bottom ingredients up to the top so that the flavor can soak into everything completely..
5. Arrange on a dish and it's done..
6. If you heat it up and eat it the next day, the flavors will have soaked in even more, making it more delicious..

Pickled cabbage, known in Chinese as pào cài (泡菜), is such a humble yet popular dish that decorates tabletops all over China. Spicy Chinese Cabbage Wraps. with Turkey Strips. Instructions to make Healthy Spicy Simmered Chinese Cabbage and Chicken: Divide the Chinese cabbage into the stem and leaf parts and cut into easy to eat pieces. Peel the carrot and cut into easy to eat pieces. Take the skin and excess fat off the chicken thigh meat and cut into large bite-sized.