AJINOMOTO GROUP Worldwide
serving suggestions
Chicken Gyoza : Escabeche Gyoza
Ingredients
- 4 fried gyoza
- 200 g of vegetable cut (eg carrots, fennel, peppers, radish)
- 10 cl of water
- 10 cl of black vinegar
- 40 g of sugar
- 3 cl of soy sauce
- 1 tbsp Sichuan pepper to be infused in the marinade
- 1/2 clove of garlic
To get your recipe
Preparation
Step 1
To be prepared the day before : steps 1-2-3. Place the cut vegetables in a container
Step 2
Heat all ingredients of the "Marinade for vegetables" in a saucepan
Step 3
Add the vegetables to the pan and cover
Step 4
To be prepared the same day : steps 4-5. Fry the gyoza then drain.
Step 5
Mix gently with the vegetables and the marinade in a salad bowl