Chicken and Carrot Nuggets
Ingredients:
- 250 grams chicken breast
- 3 shallots
- 3 cloves garlic
- 3 tablespoons all-purpose flour
- 1 tablespoon tapioca flour
- A pinch of black pepper
- Salt and seasoning to taste
- 1 medium carrot, finely chopped
- 1 egg
- For Coating:
- 1 egg, beaten (for dipping)
- Bread crumbs (for coating)
Instructions:
-
Prepare the Steamer: Begin by preheating your steamer. This will ensure that it is hot and ready for the nuggets.
-
Blend Ingredients: In a food processor or blender, finely grind the chicken breast along with the shallots and garlic until you achieve a smooth mixture.
-
Mix Ingredients: Transfer the ground chicken mixture into a large bowl. Add the all-purpose flour, tapioca flour, beaten egg, salt, seasoning, black pepper, and finely chopped carrot. Mix thoroughly until all ingredients are well combined.
-
Steam the Mixture: Place the mixture into a heatproof dish or container suitable for steaming. Steam the mixture for approximately 30 minutes. Be sure to cover the container with a clean cloth to prevent condensation from dripping onto the nuggets, which could make them soggy.
-
Cool and Cut: After steaming, allow the mixture to cool slightly. Once cooled, cut the steamed mixture into bite-sized nugget pieces.
-
Coat the Nuggets: Dip each nugget into the beaten egg, then roll in bread crumbs to coat thoroughly.
-
Freeze for Crispiness (Optional): For an extra crispy texture, freeze the coated nuggets for about 1 hour before frying.
-
Fry the Nuggets: Heat oil in a pan over medium heat. Fry the nuggets until they are golden brown and crispy, approximately 3-4 minutes per side. Drain on paper towels.
Note: To achieve the best texture, make sure to keep the steaming container covered with a cloth to avoid excess moisture from affecting the nuggets.
Enjoy your homemade Chicken and Carrot Nuggets as a delightful snack or meal option!
