Baon
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:
- Chicken – In a bowl, mix together chicken mixture until well combined.
Chill/ Freeze until solid
- Cut into nuggets and coat with flour, egg and breadcrumbs.
Return to chiller/ freezer until ready to fry.
- In a deep pot over medium heat, deep-fry chicken for about five minutes.
Increase heat and double fry chicken until golden and crispy.
- 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.
- Riceball – In a small pan combine rice wine vinegar, sugar, salt and atsara. Bring to boil and remove from heat. Cool.
- In a large bowl mix together japanese rice, cauliflower rice, warm vinegar mixture, and cream cheese until well combined.
- Add the rest of the ingredients except nori sheets and mix well until everything is evenly distributed.
- Using damp hands, form the rice mixture into a manageable sized triangle and wrap the nori sheets.
- Assemble in bento box with omelet and other lunchboxitems.
