自製香脆雞肉塊:
On the same week that I made the prawn scotch eggs, I
saw 蓝色小厨 posted her homemade chicken
nuggets. Without any hesitation, I quickly marked down her recipe and
decided a give it a go in the future.
Ingredients:
Make about 30
pieces
(A)
1 Brown Onion, chopped
1 Red Shallot, chopped
1 tbsp Carrot, diced
1 tbsp Corn
2 cloves Garlic, chopped
1-2 tbsp Water
(B)
600g Chicken Mince
1/2 tbsp Oil
2 tbsp Egg, beaten
2 tbsp Spring Onion, chopped
2 tbsp Corn Starch
1 1/2 tsp Salt
2 tsp Knorr Chicken Powder
Little bit of Ground White Pepper
(C)
1 cup Plain Flour
2-3 Eggs, beaten
2 cups Breadcrumbs(use Japanese or Korean brand)
How to make:
1. Blend ingredients
(A). If you don’t have a blender, just chop the ingredients (A), except water
into fine pieces.
2. Place
ingredients (B) in a big bowl, add in ingredients (A) and mix them well with
your hand.
3. Cover the bowl
with glad wrap and refrigerate for at least 45 minutes.
4. Take the
marinated chicken mince out of the fridge. Start to shape them into a round ball(don’t
worry if you can’t get a proper round shape at this stage because after it is
coated with flour, the shaping process will become easier).
5. For coating
process, place the chicken mince balls in flour first, then beaten eggs,
followed by breadcrumbs.
6. Place the
coated chicken mince balls on a clean flat surface. Shape the chicken mince
balls into a rectangle.
7. Deep fry the
chicken nuggets till golden brown colour. Drain on paper towel.
Note:
For breadcrumbs coating, I started with 1 cup till they become very lumpy, then I replace with a 2nd cup of breadcrumbs
