Chicken nuggets (beige)
Apr. 7th, 2008 07:39 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
stephbgFelt 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.
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.
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no subject
Date: 2008-04-08 02:19 pm (UTC)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.