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Layered Chicken and Chinese Cabbage

Layered Chicken and Chinese Cabbage: A Flavorful Delight

This Layered Chicken and Chinese Cabbage recipe combines tender cabbage, savory chicken mince, and a comforting broth, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: APPETIZERS
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dish
  • 1 head Chinese Cabbage Regular cabbage can be used if blanched first.
  • 500 g Chicken Mince Thigh or breast mince can be substituted.
  • 200 g Aburaage Soak in boiled water for 5 seconds to reduce oiliness.
  • 1 medium Carrot Slice thinly for even cooking.
For the Broth
  • 800 ml Dashi Stock Swapping with water and dashi powder works too.
  • 100 ml Sake Optional ginger juice can be omitted.
  • 1 tbsp Sugar Adjust to taste.
  • 2 tbsp Corn Flour/Starch Mix well to avoid clumps.
  • to taste Salt Essential for flavoring.

Equipment

  • Pot
  • Butcher’s Twine
  • Drop Lid (Otoshibuta)

Method
 

Preparation
  1. Boil the Chinese cabbage leaves in salted water for about 5 minutes until soft, then drain and let them cool.
  2. Soak the aburaage in boiled water for 5 seconds to reduce its oiliness.
  3. In a bowl, combine the chicken mince with sake, ginger (if using), and seasoning, and mix until well combined.
Layering
  1. Lay out the cabbage leaves flat and spread a layer of the chicken mixture on top, alternating with slices of aburaage.
  2. Tie the layered block together with butcher’s twine at 4-5 points.
  3. In a pot, gently place the secured layers and cover with dashi broth. Simmer for about 25 minutes using a drop lid.
Serving
  1. Carefully remove the twine and cut the layered block into pieces.
  2. Plate them with the warm broth poured over, adding a touch of ginger juice if desired.
  3. Garnish with sliced green onions or sesame seeds.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Can be frozen for up to 2 months. Reheat in dashi broth for best results.

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