How to make Stuffed Chicken With Plum Sauce -
Chicken breasts stuffed with spicy chicken mince and served with plum sauce.
This recipe is from the book Best of Chinese Cooking.
Main Ingredients : Boneless chicken breast (हड्डी रहित चिकन ब्रेस्ट), Cornflour
Cuisine : Chinese
Course : Main Course Chicken
For more recipes related to Stuffed Chicken With Plum Sauce checkout Chicken Tetrazini, Chicken Manchurian, Lemon Chicken, Chicken In Paprika And Pepper Sauce . You can also find more Main Course Chicken recipes like Quick Grilled Chicken Country Captain Chicken Chicken Manchurian Achari Murgh
Stuffed Chicken With Plum Sauce Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Stuffed Chicken With Plum Sauce Recipe
Boneless chicken breast 4
Cornflour 4 tablespoons
Spring onions with greens chopped 2
Green chillies chopped 2
Garlic chopped 2-3 cloves
Salt to taste
Lemon juice 2 tablespoons
Chicken mince 100 grams
Oil 6 tablespoons
Chicken stock 1 1/2 cups
Plum sauce 1/2 cup
MSG 1/4 teaspoon
White pepper powder 1/2 teaspoon
Five spice powder 1/4 teaspoon
Chilli oil 2 tablespoons
Method
Step 1
Pat dry and flatten the chicken breasts with a steak hammer or with the blunt side of a large knife. Mix one tablespoon of cornflour in half a cup of water.
Step 2
Mix the spring onions (setting aside the greens for garnish), green chillies, garlic, salt and one tablespoon lemon juice with chicken mince.
Step 3
Divide it into four equal portions. Place a portion of chicken mince on one end of each flattened chicken breast, roll and secure the ends with toothpicks.
Step 4
Heat oil in a wok or a pan, roll stuffed chicken breasts in remaining cornflour and shallow fry on medium heat for two minutes, turning occasionally. Add half a cup of chicken stock and continue to cook for another two to three minutes.
Step 5
Remove cooked chicken breasts and keep warm. Reheat wok or the pan in which chicken breasts were cooked, stir in the remaining stock, plum sauce, MSG, white pepper powder, five spice powder and salt.
Step 6
Bring the mixture to a boil and stir in the cornflour mixture and remaining lemon juice. Cook for minute or until the sauce thickens, stirring continuously.
Step 7
Add chilli oil and mix. Meanwhile remove toothpicks from the chicken breasts, slice each breast into two to three pieces and arrange in a platter or a shallow serving dish.
Step 8
Pour the plum sauce on top and serve hot, garnished with the reserved spring onion greens.
Nutrition Info
Calories : 1960 Kcal
Carbohydrates : 23.4 gm
Protein : 184.4 gm
Fat : 125.4 gm
Other : 0
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
