Chicken and Carrot Nuggets Recipe
Ingredients:
- 285 grams chicken breast (skinless and boneless)
- 50 grams carrot (grated using a cheese grater)
- 1 egg
- 5 cloves garlic (minced)
- 1 teaspoon fine salt
- ½ teaspoon ground black pepper
- 1 teaspoon chicken bouillon powder
- 100 ml water
- 6 tablespoons tapioca flour
- 2 tablespoons all-purpose flour
For the Coating:
- 4 tablespoons all-purpose flour
- ¼ teaspoon salt
- Water, as needed
- Bread crumbs or panko, as needed
Instructions:
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Prepare the Chicken and Carrot Mixture:
- Cut the chicken breast into small pieces and place it in a blender. Add water and blend until the mixture is somewhat smooth.
- Add the grated carrot to the blender and continue blending until the mixture is fully combined and smooth.
- Transfer the blended chicken mixture to a mixing bowl. Add the egg, minced garlic, salt, pepper, chicken bouillon powder, tapioca flour, and all-purpose flour. Stir well until all ingredients are thoroughly mixed.
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Steam the Nuggets:
- Prepare your steamer by bringing water to a boil.
- Grease a baking dish or tray with vegetable oil and line it with plastic wrap.
- Pour the chicken mixture into the prepared dish, smoothing it out evenly.
- Steam the mixture for about 20-25 minutes, or until cooked through. To test for doneness, insert a skewer or toothpick into the nuggets; if it comes out clean with no mixture sticking to it, the nuggets are done.
- Remove from the steamer and let it cool completely. Once cooled, cut the nuggets into bite-sized pieces according to your preference.
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Prepare the Coating:
- In a small bowl, mix the all-purpose flour with the salt. Gradually add water, stirring until the mixture forms a smooth batter without lumps. The consistency should be thick but not too runny.
- Place the bread crumbs or panko in a separate bowl.
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Coat the Nuggets:
- Dip each nugget piece into the batter, ensuring it is evenly coated.
- Transfer the coated nuggets into the bowl of bread crumbs, tossing gently to coat them evenly.
- For an easier coating process, you can place several nuggets in the bowl with bread crumbs and shake gently, ensuring they are coated without the need to do each piece individually.
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Storage and Cooking:
- Once coated, you can either store the nuggets in an airtight container and keep them in the refrigerator until ready to use or proceed to cook them immediately.
- To cook, heat oil in a frying pan over medium heat. Fry the nuggets until golden brown and crispy, about 3-4 minutes per side.
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Serving Suggestions:
- Serve your chicken and carrot nuggets hot with your favorite dipping sauce or as a tasty addition to a meal.
Enjoy your homemade chicken and carrot nuggets!
