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Chicken Chow Chow

Chicken Chow Chow
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Chicken Chow Chow Recipe, How To Make Chicken Chow Chow Recipe

How to makeChicken Chow Chow ?How to cookChicken Chow Chow ?Learn the recipeChicken Chow Chow by vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make Chicken Chow Chow

(89 ratings)
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Prep time
mins
Cook time
mins
Total time
0 mins
Chicken Chow Chow
Author : Vahchef
Main Ingredient : Chicken
Servings : 0 persons
Published date : November 25, 2016


Ingredients used in Chicken Chow Chow
• Tibetan noodles, similar to spaghetti, or cavatelli - 1 lbs.
• Chicken, cut into ¼-in. slices in 1.5-in. length (can be substituted with lamb or shrimps) - 1/2 lbs.
• Mixed vegetables (carrots, bean sprouts, green beans, green pepper, and celery) - 2 cup.
• Spinach, washed and cut into pieces - 2 cup.
• Musturd oil for browning chicken - 2 tablespoons.
• Onion, chopped - 1 cup.
• Garlic, minced - 1 tablespoons.
• Ginger, minced - 1 tablespoons.
• Turmeric - 1 teaspoons.
• Cumin powder - 1/2 teaspoons.
• Fresh chilies, julienned - 3 numbers.
• Tomatoes, chopped - 1/2 cup.
• Yogurt - 2 tablespoons.
• Soy sauce - 2 tablespoons.
• Musturd oil for pan-frying - 2 tablespoons.
• Salt and pepper - to taste.
• Green onion, cut in 1-in. length for garnish - 1/2 cup.
Method:
Cook noodles in boiling salted water until slightly undercooked. Drain and rinse. In a non-stick pan heat 2 tablespoons of musturd oil. Brown chicken until ¥ way cooked. Transfer the browned chicken to a bowl. Drain the leftover oil. In the pan, heat 2 tablespoons of musturd oil. Splitter fenugreek seeds until they turn dark. Add onions, fry till light brown. Add turmeric, garlic, ginger, cumin powder, and chilies. Stir well for 1 min. Transfer the browned pieces of chicken to the pan; stir well, gradually adding soy sauce and yogurt. Cook in medium heat until the chicken is tender, about 5 min. Add the noodles and vegetables to the chicken mixture, pan-fry for about 5 min until the vegetables are tender. Add tomatoes and spinach, and fold into the noodles for a minute or so, until spinach is wilted and the excess liquid is completely evaporated off. Garnish with green onions. Serve with roti.





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