chinese food

Momos are made with white flour and water dough, to give more doughy texture. Momos can be both veg and non veg, it depends upon the filling mixture. Different kinds of meat fillings like chicken and pork are frequently used. Vegetable momos consists of potato, onions , garlic and tomato fillings. Filling is then enclosed either in a round pocket, crescent or in a half moon shape. To make chicken momo:


All you need:

* 500 gm Plain wheat flour/maida

* 1 Inch ginger, chopped

* 250 gm Chicken, boiled and minced

* 2 Onions, chopped

* 2 Cloves garlic, chopped

* 2 Green chilli, chopped

* Salt to taste

* 1 tsp Soya sauce

* 1 tbsp Oil

How to make:

* Take a bowl, combine flour, salt and oil.

* Add water to make soft dough.

* Chop onions, garlic, green chillies and ginger.

* Add minced chicken and soya sauce and mix well.

* Keep it aside.

* Make small balls from the dough.

* Roll the balls into a small round and place the filling in the middle.

* Seal it , steam in a momo steamer for about 20 min.

* Chicken Momos are ready, serve them with garlic sauce.

* Enjoy!

It is a sesame chicken with Chinese cabbage and broccoli which is very famous in Chinese dishes

Ingredients:



* 1/4 c. soy sauce
* 2 tbsp. rice wine or dry sherry
* 2 tbsp. sesame oil
* 1 clove garlic, minced
* 2 tsp. minced fresh ginger root
* 1 tbsp. sugar
* 1/4 c. toasted sesame seeds
* 2 whole chicken breasts, skinned, boned, and cut in bite-size pieces
* 3 tbsp. peanut oil
* 1 c. green onions, cut in 1 inch lengths
* 3 c. sliced fresh broccoli flowerettes
* 3 c. Chinese cabbage
* 2 tsp. cornstarch, dissolved in 2 tbsp. water

Directions:

1. Trim Chinese cabbage of all but 1 inch of green tops and slice diagonally; slices diagonally in 1/2 inch pieces
2. In medium bowl, stir together soy sauce, dry sherry, sesame oil, garlic, ginger, sugar, and sesame seeds. Add chicken and marinate at least 1 hour.
3. In a wok or skillet, heat peanut oil over medium heat for 2 minutes.
4. Add onions, broccoli, and cabbage. Stir fry 1 minute. Transfer to dish; set aside.
5. Add chicken mixture to wok or skillet (add more oil if needed). Stir fry until pinkness is gone, about 3 minutes.
6. Remove to dish with slotted spoon. Dissolve cornstarch in water. Add to liquid in wok. Cook, stirring constantly, until mixture boils and thickens.
7. Return chicken and vegetables to sauce. Cook, stirring constantly, 1 minute.