Oden-style cabbage and chicken ball buns
Overview
A light and flavorful stew made in one pot, perfect for fall. The good stew in the 7-11 store can be copied at home.
Tags
Ingredients
Steps
-
A large piece of soaked kelp (kelp), two large pieces of white radish, half an apple (choose the harder, sour and sweet variety), and two mushrooms (I use soaked Hericium erinaceus, generally choose shiitake mushrooms). Preparation: Add 2 liters of water to the above ingredients, put it into a soup pot, bring to a boil, then turn to low heat and simmer for 1.5 hours. Add 30ml of light soy sauce (2 tablespoons). Serve, set aside. The authentic soup base requires the addition of bonito flakes. I didn’t add it because it is not a homely ingredient, but the taste of the stewed soup base is very close to that of the 7-11 store.
-
How to make the cabbage and chicken meatballs: Hold the knife at a 30-degree angle to the vegetable slices, and cut off the entire cabbage root diagonally (to make it easier to wrap the chicken meatballs).
-
Then put the whole vegetable leaves into boiling water, cook for two minutes, take them out, immerse them in cold water, and set aside.
-
Chop a piece of chicken breast into minced meat.
-
Cut the water chestnuts into small pieces, mince the ginger and add to the chicken filling. Add 2 grams of salt.
-
Stir the meat filling in one direction and form into six balls.
-
Wrap the meatballs with vegetable slices, and while rolling them up, use your fingers to gather the vegetable leaves on both sides toward the middle.
-
Wrapped cabbage and chicken balls
-
Place it on a plate on the steamer, pour enough soup base to cover half of the vegetable buns, and steam over high heat for 20 minutes.
-
Other ingredients (fried tofu, konjac shreds, white radish cubes): directly put into the prepared soup base, simmer for 40 minutes to an hour depending on the degree of cooking of the ingredients, and then serve.
