Kagoma Ogojo Time required : 30minutes
- chicken breast : 200g
- Chinese cabbage : 250g
- Quail eggs (boiled) : 1 bag (6-8 pieces)
- (A) water : 3 tablespoons
- (A) Mirin : 大さじ2
- (A) Oyster sauce : 大さじ1
- (A) Chicken bone soup base : 小さじ1
- (A) Katakuriko : 小さじ1
- (A) Sesame oil : 小さじ1
- (B) Liquor : 1 tablespoon
- (B) salt : a little
- (B) mayonnaise : 1 tablespoon
- (B) Katakuriko : 1 and 1/2 tbsp
- 油 : 適量
Cut Chinese cabbage into 1-2 cm wide pieces.
Put (A) in a bowl and mix.
beat the chicken breast
Remove the skin from the chicken breast, open it, and cut it into 1cm squares.
Beat with a knife to mince.
Don't throw away the chicken skin, cut into small pieces and beat together.
make chicken dumplings
Put 2 in a bowl, add (B) and knead.
Remove the meat with a large spoon and bury the quail eggs (boiled in water) in the center.
Using another spoon, wrap it in the meat stock, sprinkle with potato starch (not listed) and adjust the shape.
bake chicken dumplings
Heat oil in a frying pan over medium heat, place 3 in a row and heat for 4-5 minutes.
When it is browned all over, remove it to a plate.
stir fry chinese cabbage
Wipe off excess oil from the frying pan, add Chinese cabbage, cover, and heat over medium heat for 4-5 minutes.
When the Chinese cabbage becomes tender, add the combined seasoning from Step 1.
Heat until thickened.
Put 4 back into the frying pan and mix the whole.
When the chicken dumplings are covered with the sauce, put them on a plate and it's done.
・Minced chicken can be substituted for chicken breast. In that case, the step of cutting and beating may be omitted.
・If you don't like chicken skin, you can make it without it.
・If you don't have enough quail eggs, you can make plain meatballs using only chicken breast.
・If you leave the combined seasonings, the potato starch will sink to the bottom, so mix well before adding.
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