Steaming hot chicken momos served in a bed of flavour-packed Manchurian gravy is a winter-treat everybody is going to love. Try this super easy and yum recipe and serve it to your family!
CHICKEN MANCHURIAN MOMOS
Ingredients
200 grams chicken mince (keema)
Ready-made momo dough made using 1 cup refined flour (maida)
1 small carrot, grated
100 grams finely shredded cabbage
2 spring onions, chopped with the greens
1 inch ginger, finely chopped
1-2 green chillies, finely chopped
1 tsp soy sauce
Crushed black peppercorns to taste
Salt to taste
Oil for greasing
Manchurian sauce
2 tbsps oil
1 tbsp finely chopped garlic
½ tbsp finely chopped ginger
1 spring onion bulb
1½ tbsps red chilli sauce
1 tsp soy sauce
2 tsps schezwan sauce
Salt to taste
Crushed black peppercorns to taste
1 cup chicken stock
2 tbsps corn flour slurry
Diagonally sliced spring onion greens for garnish
Method
1. Take chicken mince in a bowl. Add carrot, cabbage, spring onions, ginger, green chillies, soy sauce, crushed black peppercorns and salt and mix well.
2. Divide the dough into 16 equal portions and shape each portion into a ball.
3. To make a momo, slightly flatten each dough ball and roll it into a small thin disc.
4. Stuff each disc with a portion of the chicken mixture, apply some water on the edge. Pleat and press the edges. Bring it to the centre and pinch to seal. This is a momo.
5. Heat sufficient water in a steamer. Grease the steamer basket with some oil and arrange the momos on them. Cover and steam for 15-20 minutes.
6. To make the Manchurian sauce, heat oil in a non-stick wok. Add garlic, ginger and spring onion bulb and sauté for 1 minute on high heat.
7. Add red chilli sauce, soy sauce ad schezwan sauce and mix well. Add salt and crushed black peppercorns and mix well.
8. Add chicken stock and mix. Let the mixture come to a boil.
9. Add corn flour slurry, mix and cook till the mixture thickens.
10. Transfer the prepared sauce in a shallow serving bowl. Arrange the momos over it and garnish with spring onion greens.
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