Chicken nuggets (beige)

[stephbg]

Felt sufficiently better to put my creative beige hat on in the kitchen and had another go at my version of chicken nuggets. I think these even qualify as gluten free. Certainly additive-free, preservative-free, no artificial colours or flavours. Thank god for salt I say.

Beige Chicken Nuggets
(Makes n)



Ingredients:
* Leftover boiled white rice
* However much of the chicken mince has defrosted
* An egg of uncertain age
* Minced garlic (about a teaspoon, but, y'know, whatever)
* However many spring onions are left in the fridge
* Some chives
* Some parsley
* Some salt
* Rice flour as required
* Sunflower oil corresponding to the depth of frying one feels comfortable with.

Method:

1. Heat oil in pan.

2. Mix everything else together.

3. Add rice flour to thicken mixture until it seems conceivable that little patties of it will hold together. Repeat. Again. And again.

4. Roll small amounts into flat patties.

5. Coat patties in rice flour.

6. Fry until whatever shade of brown appeals.

7. Allow to cool a smidge.

8. Salt to taste and enjoy.

A little bit dry, but no more so than commercial nuggets. Would be great with dipping sauce. Sweet chilli in my dreams, but mashed pear with citric acid (lemon flavour) in my future.

Comments

[huckle.livejournal.com]

Has the beige diet paid off? Have you worked out any specific intolerances? Are you cursed to eat beige food forever?

[stephbg.livejournal.com]

The beige diet has made a big difference although it hasn't made the fibromyalgia go away.

Haven't nailed down anything specific yet. I haven't done the proper elimination trials yet, but early results and the odd cheat suggest glutamates, salicylates and amines are all an issue. And probably preservatives, flavours, colours and maybe white bread... So at this point I'll have to keep to a beige baseline but I won't drop dead if I stray here and there.

[kathrynlinge.livejournal.com]

Heh. I end up following recipes worded like this a lot (egg of certain age, whatever mince has defrosted). They're my favorite kind!

[babalon-93.livejournal.com]

I made bbq pear sauce today that would go well with your nuggets, I:

pureed a tin of pears with the suryp;
boiled on stove for a bit;
added a few table spoons of brown sugar; ('cause there is just not enough sugar already :) )
added about half a teaspoon of citic acid and half a teaspoon of salt;
added two cloves of squished garlic;
boiled it for about 10 minutes more for it to thicken up.

it would definitely taste good with deep fried chicken bits in it :)

also, your progress sounds very similar to mine.

[stephbg.livejournal.com]

Sounds good. I might skip the extra sugar part though :-)

[babalon-93.livejournal.com]

in that case I would suggest replacing some of the syrup with water and using the brown sugar instead--it is the brown sugar that gives it its (slightly less beige) bbq colour and more flavour.

also, hey! your journal has no reply button down the bottom, I keep getting confused and replying to other peoples comments instead of the entry! (sorry Kathryn...)

[stephbg.livejournal.com]

Not just my journal!

What about maple syrup instead of brown sugar for the colour and a bit of body? I just added a splash to the last of the chicken mince I had to cook tonight or it will kill me tomorrow *shakes fist at amines*. Nice bit of colour, and an interesting flavour with just salt.

BTW and off topic, I just got my copy of Fannish Journeys and love love love your cover art. Thanks also for dragging my scattered blog fragments into some kind of palatable casserole. Now if only I could find a food outlet that did all that for me when I need to buy lunch, that would be great.

Take care and come back to us soon.