> Chicken nuggets <
Ingredients
300 gram chicken thigh fillet, finely chopped (used skin)
50 grams of sago flour
1 egg, shake off
75 ml of ice water
1/2 teaspoon powdered mushroom broth (brand totole)
1/2 teaspoon salt
1/2 teaspoon pepper powder
2 cloves of garlic, puree
Seasoning Spices:
90 grams of egg whites whipped off
150 grams of raw coarse flour
750ml oil for frying
Step
Mix chicken and sago flour. Stir well.
Add eggs, water, chicken powder, salt, pepper powder, and garlic. Stir well.
Pour in a 22x22x3 cm baking sheet and oiled with plastic.
Steam over medium heat 30 minutes until done. Let it cool. Cut 3x3 cm.
Dip it to egg white. Roll in the raw coarse flour.
Fry in oil that has been heated until cooked.
