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Stewed Aburaage and Minced Chicken (Hatsugama Tea Ceremony Cuisine)
Stewed Aburaage and Minced Chicken (Hatsugama Tea Ceremony Cuisine)

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The ingredients needed to cook Stewed Aburaage and Minced Chicken (Hatsugama Tea Ceremony Cuisine):
  1. Prepare 300 grams Minced chicken
  2. Use 2 tbsp ◎Katakuriko
  3. Prepare 1 tbsp ◎Strained ginger juice
  4. Get 2 tbsp ◎Sake
  5. You need 1 tsp ◎Salt (for the datemaki rolls)
  6. Take 3 Aburaage
  7. Use 1 packages Gingko nuts (vacuum pack or canned)
  8. Get 2 1/2 cup ☆Dashi stock (made of kombu and bonito flakes)
  9. Use 1 tsp ☆Salt (for the broth)
  10. Use 1 tbsp ☆Strained ginger juice
  11. Provide 1 Seasonal vegetables
  12. Use 1 tsp Salt (for the vegetables)
  13. Use 1 for garnish Ciboullete chives, grated ginger
Instructions to make Stewed Aburaage and Minced Chicken (Hatsugama Tea Ceremony Cuisine):
  1. <Preparing the ground chicken> Mix ◎ into the ground chicken, and knead until it sticks together.
  2. <Make the datemaki rolls> Open up the aburaage with a knife into one rectangular piece. Lightly cover the surface of the aburaage with the ground chicken, arrange the gingko in a row, roll up the aburaage from one side, and secure it with a toothpick or thin spaghetti strand (not listed). (Roll the aburaage so that the inner part faces outward).
  3. <Stewing the datemaki rolls> Combine the ☆ broth ingredients, the salt, and strained ginger juice in a pot and bring to a boil, place the aburaage from Step 2 into the pot with the seam facing downwards, cover with a drop lid (I cut aluminum foil into a circle about 20 cm in diameter, and completely cover the contents), and stew over a low heat for about 20 minutes.
  4. <Preparing the vegetables> Prepare seasonal vegetables. For example, use okra and small eggplants in the summer, or turnips and mountain potatoes in the winter. Cut into bite-sized pieces, make shallow cuts into skin of the eggplant, peel the turnips, then blanch.
  5. <Straining the broth> Remove the datemaki rolls from Step 3 once they have stewed, and cut into individual sizes. Strain the broth (place a strainer into a different pot, spread parchment paper over that, and pour in the broth from above.
  6. <Stewing the vegetables> Add one more teaspoon salt to the broth from Step 5 (for the veggies), and lightly stew the veggies from Step 4. Separate vegetables that bleed their color, such as eggplant, into another pot with the broth and lightly stew.
  7. <Serve> Arrange a generous amount of the separately boiled veggies around the datemaki rolls in a bowl. Pour the broth over the rolls, garnish with ciboulette chives and grated ginger, and it is done.

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. Ramadan Special I upload videos every Tuesday and Friday Welcome back guys. Ramadan is round the corner and every few days we like to open our. Arabian Chicken Stew is a popular dish in the Arabian Gulf Countries. This traditional stewed chicken dish begins with a browned, cut up chicken, that is slow cooked in a roux based gravy.

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