Nugget Ayam Jamur
Ingredients
- 1 kg oyster mushrooms, cleaned and trimmed
- 1/4 kg chicken meat, coarsely chopped
- 1/4 kg all-purpose flour
- 2 eggs
- 5 cloves of garlic
- 1 packet of ground pepper
- Salt, to taste
- A few sprigs of green onions, finely sliced
Coating:
- 1 egg, beaten with a little water
- Breadcrumbs, as needed
Steps:
- Blend Ingredients: In a blender or food processor, combine the oyster mushrooms, garlic, chicken, and eggs. Blend until you achieve a smooth mixture.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, ground pepper, salt, and finely sliced green onions. Mix thoroughly to ensure even distribution of the seasoning.
- Combine Mixtures: Pour the blended mushroom and chicken mixture into the bowl with the dry ingredients. Mix well until you have a homogeneous batter.
- Prepare for Steaming: Lightly grease a baking pan with a thin layer of oil. Pour the batter into the pan, spreading it evenly.
- Steam the Mixture: Place the pan in a steamer and steam for about 30 minutes, or until the mixture is set and cooked through.
- Cool and Cut: Allow the steamed mixture to cool completely. Once cooled, cut it into nugget-sized pieces.
- Coat Nuggets: Dip each nugget piece into the beaten egg mixture, then roll it in breadcrumbs until well-coated.
- Fry to Perfection: Heat oil in a frying pan over medium heat. Fry the nuggets until they turn golden brown and crispy.
- Serve: Drain the fried nuggets on paper towels to remove excess oil. Serve hot with your favorite dipping sauce.
Enjoy these delectable Chicken and Mushroom Nuggets as a delightful appetizer or a fun main dish. Their crispy exterior and flavorful, tender inside make them a hit for any meal or gathering!
