Chicken Tai Pao

Hello everybody, it is Brad, welcome to my recipe page. Today, we're going to make a special dish, Chicken Tai Pao. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Chicken Tai Pao is one of the most well liked of recent trending foods on earth. It's simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Chicken Tai Pao is something that I have loved my whole life. They're fine and they look fantastic.

Many things affect the quality of taste from Chicken Tai Pao, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Tai Pao delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken Tai Pao is 4-6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Chicken Tai Pao using 17 ingredients and 5 steps. Here is how you cook it.

#momo #momos #chinese
It is like steamed Ting momo/ Tibetan Steamed buns but stuffed...you can customize the filling as per your taste....and pre- cook the filling if you desire....if you pre cook the feeling steam it for 20 minutes only.

Ingredients and spices that need to be Get to make Chicken Tai Pao:

1. For the dough
2. 250 gms Maida
3. 1.5 tsp Instant dry yeast
4. 1.5 tbsps Sugar(powdered)
5. 2 tbsps Veg Oil
6. 180-210 ml Lukewarm water
7. 1/4 tsp Salt
8. For the filling
9. 180 gms Chicken mince
10. 75-80 gms onion chopped
11. 1 tsp ginger paste
12. as per taste Salt
13. 1/2 tsp Crushed black pepper
14. 1 tsp Soya sauce
15. 1-2 tbsp Chopped coriander leaves
16. For Groundnut Tomato Chutney
17. as required Tomato and other ingredients...recipe link given

Instructions to make to make Chicken Tai Pao

1. Please follow the method for the Ting momo or Tibetan steam buns recipe for the dough. Link provided. The step 1 and 2 are same as for this.
2. For the filling...mix all the ingredients as listed above.
3. Once the dough has proofed (doubled)...punch and deflate the dough, divide it into.....4 parts or 6, I did 4.....roll it out and fill it with the stuffing.... and make pleats of the edges as you close and seal the edge... make a round dumpling....keep it on a parchment paper and place it in the steamer....after you finish making all the Tai pao cover and leave it to proof (that is double in size) for at least half and hour.
4. 
5. By that time on the base vessel of the steamer, start boiling some water. Once the Tai Pao has risen up and doubled in size....steam it for....30 minutes. Serve hot with soya sauce, any sauces and condiments or have it with your favourite chutney...I love having it with tomato peanut chutney or the tomato garlic chutney or the chilli oil sauce.

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So that's going to wrap this up with this exceptional food Recipe of Quick Chicken Tai Pao. Thanks so much for reading. I'm confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!