HACCP Certified Chicken Thigh Rolled Eggplant and Cabbage with Chicken Thigh Meat
Healthy and Delicious Rolled Eggplant and Cabbage Recipe Made with HACCP Certified Chicken Thigh Meat!
Moms often ponder how to create healthy and delicious meals for their family’s precious dining table. When preparing meals for your loved ones, careful consideration of ingredients is paramount. Today, I’ve used HACCP-certified chicken thigh meat to create a delightful rolled dish featuring eggplant and cabbage, paired with stir-fried vegetables. This recipe involves coating thinly sliced eggplant and softened cabbage leaves with egg and pan-frying them until golden. Then, we’ll fill them with seasoned stir-fried chicken thigh meat and vegetables and roll them up. I’m excited to share this recipe that will have your family giving it two thumbs up! More detailed information is available on the NeonaKo blog.
https://blog.naver.com/goodjob39/222541963928
https://blog.naver.com/goodjob39/222536032638
Chicken Thigh, Eggplant, and Cabbage Roll Ingredients- HACCP certified chicken thigh boneless meat 200g
- HACCP certified eggs 2
- 1 eggplant
- 2 cabbage leaves
- 50g enoki mushrooms
- 50g carrots
- 20g green chili peppers
- 1 dried shiitake mushroom
- A pinch of HACCP certified salt
Chicken Thigh Stir-fry Ingredients- 1 Tbsp olive oil
- 1 Tbsp HACCP certified soy sauce
- 1/2 Tbsp HACCP certified oyster sauce
- 1 Tbsp plum extract
- 1/2 Tbsp HACCP certified cooking wine
- 1 clove garlic, minced
- A pinch of HACCP certified black pepper
- 1/2 Tbsp sesame oil
Vegetable Stir-fry Ingredients- 1 Tbsp olive oil
- 1/5 tsp HACCP certified salt
- A pinch of HACCP certified black pepper
- 1/2 Tbsp sesame oil
Sauce Ingredients- A little onion, julienned
- 1 Cheongyang chili pepper, sliced diagonally
- 3 Tbsp HACCP certified soy sauce
- 1 Tbsp HACCP certified vinegar
- 1/2 Tbsp plum extract
- 1 Tbsp olive oil
- 1 Tbsp HACCP certified soy sauce
- 1/2 Tbsp HACCP certified oyster sauce
- 1 Tbsp plum extract
- 1/2 Tbsp HACCP certified cooking wine
- 1 clove garlic, minced
- A pinch of HACCP certified black pepper
- 1/2 Tbsp sesame oil
Vegetable Stir-fry Ingredients- 1 Tbsp olive oil
- 1/5 tsp HACCP certified salt
- A pinch of HACCP certified black pepper
- 1/2 Tbsp sesame oil
Sauce Ingredients- A little onion, julienned
- 1 Cheongyang chili pepper, sliced diagonally
- 3 Tbsp HACCP certified soy sauce
- 1 Tbsp HACCP certified vinegar
- 1/2 Tbsp plum extract
- A little onion, julienned
- 1 Cheongyang chili pepper, sliced diagonally
- 3 Tbsp HACCP certified soy sauce
- 1 Tbsp HACCP certified vinegar
- 1/2 Tbsp plum extract
Cooking Instructions
Step 1
We will be using HACCP certified chicken thigh boneless meat purchased from Coupang.
Step 2
We will also be using HACCP certified eggs, also purchased from Coupang.
Step 3
We will use HACCP certified premium baked salt as well.
Step 4
We will also use HACCP certified soy sauce, HACCP certified cooking wine, HACCP certified black pepper, and HACCP certified vinegar.
Step 5
Now, let’s start preparing the ingredients.
Step 6
Julienne all the vegetables. For the eggplant, slice it thinly like peeling with a peeler. For the cabbage, gently pound the stem with the tip of a knife and then cut it in half lengthwise.
Step 7
Boil the chicken thigh meat briefly in water with 1 tablespoon of cooking wine until just cooked through. Then, slice it into strips.
Step 8
Heat 1 tablespoon of olive oil in a pan. Add 1 tablespoon of soy sauce, 1/2 tablespoon of oyster sauce, 1 tablespoon of plum extract, 1/2 tablespoon of cooking wine, 1 minced garlic clove, and a pinch of black pepper. Stir-fry until cooked. Finally, mix in 1/2 tablespoon of sesame oil and set aside.
Step 9
Add all the prepared vegetables to a wok. Heat 1 tablespoon of olive oil in the pan. Stir-fry the vegetables with 1/5 teaspoon of salt and a pinch of black pepper until tender-crisp. Finish by mixing in 1/2 tablespoon of sesame oil and set aside.
Step 10
Remove the chalaza from the eggs, add 2 pinches of salt and a pinch of black pepper, and whisk well. Dip the eggplant slices and cabbage leaves in the beaten egg and pan-fry them in a lightly oiled pan until golden brown on both sides.
Step 11
When frying the eggplant, place two slices overlapping horizontally to create a good base for rolling. For the cabbage, place two leaves overlapping vertically to form a larger surface for filling.
Step 12
Lay out the fried eggplant and cabbage. Place a generous amount of the prepared stir-fried chicken thigh meat and vegetables in the center. Carefully roll them up to enclose the filling.
Step 13
And there you have it – a healthy and delicious rolled dish of chicken thigh meat, vegetables, eggplant, and cabbage! For the accompanying sauce, thinly slice some onion, diagonally slice 1 Cheongyang chili pepper, and mix with 3 tablespoons of soy sauce, 1 tablespoon of vinegar, and 1/2 tablespoon of plum extract.
Step 14
While pan-fried eggplant and cabbage alone are delicious, adding the seasoned stir-fried chicken thigh meat and vegetables and rolling them up to enjoy while warm creates an exceptionally wonderful flavor!
Step 15
After making and tasting this dish, I found the combination of ingredients to be excellent and very flavorful. It would be a great dish for entertaining guests or as an appetizer. It also makes a wonderful snack for children or a side dish for lunchboxes!
Step 16
I can confidently recommend this recipe to all my neighbors!
