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Chicken Momos
Chicken Momos

DIMSUMS

Chicken Momos

Ready to CookCooking time 8-10 minsServes 3 - 4 persons

Imagine a Sunday where mama's recipe of Chicken Momos bringing back fond memories of yesteryears. Chef El's version of this favorite North Eastern Asian snack retains its true character but with elevated taste guaranteed to make any food gathering a pleasant one.

AED 25

20 Pcs Per Pack

AED 50 /Box

Save AED 25


Chicken Momos are a dish from the North East Asian region and are very popular in Tibet as well. Stuffed with soy sauce, chilies, and pepper, chicken mince is filled inside a thin flour dough filling and then steamed. As a steamed dim sum recipe, this one is a healthy high-protein dish with tender chicken.

Chicken Momos

*PLEASE KEEP FROZEN UNTIL READY TO COOK*

Pan – Sear:  (Time: 5-7 minutes)

  • Heat up a nonstick pan on medium heat, let it heat for a couple of minutes.
  • Add 2-3 oz of water to the pan to coat the bottom of the pan.
  • Add the frozen chicken momos cover and cook until most of the water is absorbed
  • Reduce heat and add ½ oz of corn or sesame oil, cover and let simmer 3-4 minutes until golden brown – turning once to brown two sides.
  • NOTE: DO NOT add so much water that the momos are submerged in it. There only needs to be enough water to cover the bottom of the pan to steam the momos.
  • Once cooked, remove carefully onto a paper towel with a slotted spoon.

Deep Fry:  (Time: 2-3 minutes)

  • Place a deep-frying pan on medium heat. Add enough oil to completely submerge the momos.
  • Heat oil to 180°C.
  • Once the oil is hot, slide the frozen chicken momos in gently, one by one, into the oil. Gently stir and turn them over occasionally until it is golden-brown on all sides. This process usually takes about 2 -3 minutes from the time the oil gets hot.
  • Once cooked, remove carefully onto a paper towel with a slotted spoon.

Steam:  (Time: 10-15 minutes)

  • Lightly coat/ spray some oil on a metal steam rack, line the rack with parchment paper (optional) or if you have a bamboo steamer that is best.
  • Place in a pot of boiling water, but do not submerge the rack or steamer.
  • Arrange the frozen chicken momos in a single layer about 1/4-inch apart on the lightly greased steamer basket and steam for about 10 to 15 minutes or until cooked through.
  • Once cooked, remove carefully onto a plate with the help of tongs.

Soup:  (Time: 5 -7 minutes)

  • Place a pot on medium heat. Add enough water to completely submerge the momos.
  • Once the water is boiling, slide the frozen chicken momos in gently, one by one, into the boiling water.
  • Cook for 3 minutes on high heat and then immediately reduce heat to medium for 2 minutes more. Gently stir them over occasionally.
  • You can now add this to your favorite soup base with garnishes and serve.

*Cook all chicken momos to an internal temperature of 78°C *

Serving Suggestions:

Enjoy immediately! Serve hot with your favourite dipping sauce.

Well, enjoyed with our Chef El’s Signature Chilli Oil available in our Sauce & Dips category.

Packing:      400g (20 Pcs Per Pack)

Storage:      Frozen

Shelf Life:   12 Months

Brand:         YumFest

INGREDIENTS:

Chicken, Onion, Coriander Leaves, Carrots, Garlic, Butter, Salt, Black Pepper.

ALLERGENS:

MILK.

Manufactured in a facility that also processes peanuts and other allergens.

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