Baon

June 8, 2020
Veggie Loaded Chicken Nuggets

RECIPE:

Makes 8 – 10 servings

Preparation and cooking time: 1hour and 30 minutes.

Ingredients:

1/3 of Chicken Mixture recipe (From Chicken Cabbage Siomai):

  • 1 kilo ground chicken
  • ¼ cup garlic, minced
  • ¼ cup red onion, minced
  • 6 tablespoons ginger, minced
  • 2 pieces spring onion stalk, minced
  • ¼ cup bell pepper, minced
  • ½ cup carrots
  • ¾ cup singkamas, minced
  • 1/3 cup yellow kamote
  • ½ cup pechay tagalog, minced
  • 1 cup malunggay, minced
  • ½ cup napa cabbage minced
  • ½ cup + 2 tablespoons soy sauce
  • ¼ cup +2 tablespoons sesame oil
  • 1 tablespoon rice wine
  • 3 pieces eggs
  • ½ cup + 1 tablespoon cornstarch
  • ¼ cup flour
  • Salt, to taste
  • Ground black pepper, to taste
  • 1 piece egg
  • Seasoned flour
  • Breadcrumbs
  • Oil, for frying

Teriyaki Sauce:

  • ½ tablespoon sesame oil
  • ½ tablespoon olive oil
  • 2 pieces garlic cloves, crushed
  • 1 piece ginger, ½ inch thick crushed
  • ½ cup soy sauce
  • ½ cup mirin
  • ¼ cup sugar

Rice Balls:

  • 2 tablespoons rice wine vinegar
  • ½ tablespoon sugar
  • 1 teaspoon salt
  • 1/8 cup atsara, minced
  • 1½ cup cooked Japanese rice
  • 1½ cup cauliflower riced and boiled
  • 4 tablespoons cream cheese
  • 3 tablespoons spring onion, minced
  • ¼ cup kangkong leaves, blanched and finely chopped
  • ¼ cup carrots, minced
  • 2 tablespoons sesame seeds toasted
  • 2 pcs nori sheets, cut into thirds lengthwise

Crispy Teriyaki Chicken Nuggets with Veggie Rice Balls Procedure:

  1. Chicken – In a bowl, mix together chicken mixture until well combined.

    Chill/ Freeze until solid

  2. Cut into nuggets and coat with flour, egg and breadcrumbs.

    Return to chiller/ freezer until ready to fry.

  3. In a deep pot over medium heat, deep-fry chicken for about five minutes.

    Increase heat and double fry chicken until golden and crispy.

  4. Sauce – Combine olive and sesame oil in a pan then saute the garlic and ginger over low heat until aromatic. Add sugar and let it slightly dissolve and caramelize. Add soy sauce and mirin then simmer for a few minutes and reduce to half or until it turns into a thick syrup. Adjust taste if necessary.

     

  5. Riceball – In a small pan combine rice wine vinegar, sugar, salt and atsara. Bring to boil and remove from heat. Cool.

     

  6. In a large bowl mix together japanese rice, cauliflower rice, warm vinegar mixture, and cream cheese until well combined.

     

  7. Add the rest of the ingredients except nori sheets and mix well until everything is evenly distributed.

     

  8. Using damp hands, form the rice mixture into a manageable sized triangle and wrap the nori sheets.

     

  9. Assemble in bento box with omelet and other lunchboxitems.