Chicken Vegetable Momos
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 59.0
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 89.6 mg
- Total Carbs: 4.2 g
- Dietary Fiber: 1.3 g
- Protein: 5.3 g
View full nutritional breakdown of Chicken Vegetable Momos calories by ingredient
Introduction
Excellent Flavour! Excellent Flavour!Number of Servings: 20
Ingredients
Cabbage, fresh, 2 cup, shredded
Red Ripe Tomatoes, 2 medium whole (2-3/5" dia)
Chicken - ground, ex lean, 500 gram(s)
Eggplant, fresh, 6 cup, cubes
Onions, raw 1.5 cup, chopped
Garlic, 5 cloves
Turmeric, ground, 0.5 tsp
*Chili pepper, dried, 2 tsp
*Cumin, ground .5 tsp
*Soya Sauce - VH, 1 or 2 tbsp
*Oyster Sauce 1-2 Tbsp (to taste)
Rice paper small round or large square up to you.
Tips
Tastes great as is or even have a chili sauce with it.
The calorie count does not count the rice paper, which is about 36 calories for one 22cm square sheet.
Directions
First set the cabbage and cut tomatoes to cook lightly using a frying pan and a bit of water. Cook until tender but don't overdo it. Start cutting the other veggies while this cooks, and then put in a dish to the side when done.
Fry the ground chicken at medium heat (start high and go to medium once the pan is hot) and about 1/8-1/4 cup water and add the soya sauce. Cook about 8 minutes.
Cut eggplant, onions and garlic to small pieces while the chicken is cooking and add to the chicken mix with the spices and oyster sauce. Cook until the chicken is fully cooked and the veggies are soft. Drain excess water from the cabbage/tomato mix and then add it to the chicken and mix together so the flavour mixes. Cook for 2 more minutes and then turn the burner off but leave it on the burner.
Soak rice paper in warm/hot water for approx. one minute and when soft, place on cutting board. Add as much or little of the chicken vegetable mix to this, and roll. Enjoy!
Serving Size: Makes as many as you want depending how much you put in the rice paper. I made 20 large ones with 22 cm square rice paper and ate 5 for a large meal..
Number of Servings: 20
Recipe submitted by SparkPeople user BELLE-4.
Fry the ground chicken at medium heat (start high and go to medium once the pan is hot) and about 1/8-1/4 cup water and add the soya sauce. Cook about 8 minutes.
Cut eggplant, onions and garlic to small pieces while the chicken is cooking and add to the chicken mix with the spices and oyster sauce. Cook until the chicken is fully cooked and the veggies are soft. Drain excess water from the cabbage/tomato mix and then add it to the chicken and mix together so the flavour mixes. Cook for 2 more minutes and then turn the burner off but leave it on the burner.
Soak rice paper in warm/hot water for approx. one minute and when soft, place on cutting board. Add as much or little of the chicken vegetable mix to this, and roll. Enjoy!
Serving Size: Makes as many as you want depending how much you put in the rice paper. I made 20 large ones with 22 cm square rice paper and ate 5 for a large meal..
Number of Servings: 20
Recipe submitted by SparkPeople user BELLE-4.