Are you looking for recipe inspiration? Taro, Cabbage and Ground Chicken Salad special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Taro, Cabbage and Ground Chicken Salad What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Taro, Cabbage and Ground Chicken Salad, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Taro, Cabbage and Ground Chicken Salad delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Taro, Cabbage and Ground Chicken Salad is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Well, this time, let's try it, and vary the Taro, Cabbage and Ground Chicken Salad yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Taro, Cabbage and Ground Chicken Salad using 10 ingredient type and 4 manufacturing steps. Here's how to make the dish.

I was getting bored with simple simmered taro, so I wanted to try it in a salad too. You can peel the taro root first before boiling them in Step 1. If you are using pork, you can leave out the grated ginger. If you add a little chopped red chili pepper it will be nice and spicy. For 2-3 servings. Recipe by Miyumato

Ingredients and spices that need to be prepared to make Taro, Cabbage and Ground Chicken Salad:

1. 4 medium Taro root
2. 1/8 Cabbage
3. 100 grams ☆ Ground chicken (or pork)
4. 2 to 3 tablespoons ☆ Corn
5. 1 clove ☆ Garlic (finely chopped)
6. 2 cm ☆ Grated ginger (from a tube)
7. 2 tbsp ☆ Soy sauce
8. 1 tbsp ☆ Sake
9. 2 tsp ☆ Sugar
10. 1 Mayonnaise

Steps to make a Taro, Cabbage and Ground Chicken Salad

1

Wash the taro root well and steam in their skins for 7 to 8 minutes until a skewer pierces through easily. Leave to cool enough to handle, peel and mash up roughly.

2

Boil the cabbage in salted water for about 2 minutes. Drain and leave until cool enough to handle, and squeeze out well to eliminate any excess moisture. Cut up into bite-size pieces.

3

Mix the ☆ ingredients together. Heat some sesame oil in a frying pan and stir-fry the ☆ ingredients, and leave to cool a little.

4

Mix everything together with the mayonnaise, and it's done.