About the Food
A unique snack and a favorite for kids and families, Vegetable Chicken Nuggets. Made from a mixture of chicken meat combined with tapioca flour and protein-rich Edashi edamame.
Ingredients
- Chicken fillet: 300 grams
- Carrot (coarsely grated): 75 grams
- Tapioca flour: 50 grams
- Edashi edamame (peeled): 50 grams
- Corn (kernels): 50 grams
- Vegetable oil: 2 tbsp
- Salt: 1 tsp
- Garlic: 2 cloves
- Shallots: 3 cloves
- Pepper: 1/2 tsp
- Sugar: 1/2 tsp
Preparation Steps
- Blend the shallots and garlic, then add 2 tbsp of vegetable oil. Set aside.
- Grind the chicken fillet using a food processor or blender. Add the blended spices, salt, pepper, and sugar. Mix well.
- Add the grated carrot, peeled Edashi edamame, and corn kernels. Mix until evenly combined.
- Prepare a baking tray or mold, greasing it lightly with oil.
- Pour the nugget mixture into the mold and flatten it, ensuring it is packed and evenly distributed.
- Steam the mixture for 30 minutes. Use a skewer or fork to check if it is fully cooked.
- Cool down the mixture and remove it from the mold. The nuggets can be stored frozen if desired.
- Coat the nuggets with the all-purpose flour recipe (previously posted).
- Fry over medium heat until golden brown and cooked through.
- Remove and drain.
- The nuggets are ready to serve!