A delicious idea that came to me for a Christmas treat. Different from the common Chicken nuggets, it comes with a difference and vegetable stocked well inside it and a shredded chicken sauce wrapped inside it.
Now you can decide to not fry and do a searing if you are trying to avoid deep frying, but the only thing is that you would have to check and turn on interval, you would also need to exercise patience too.
you would also need a non-sticky pan to do this so that your role doesn't stick. if you don't have a non-sticky pan you would have to pour a little oil just to in the pan then sear your nuggets, you would have to apply oil after every set.
If you decide to deep fry make sure you are using a no cholesterol oil or a full plant oil. I have learnt with time it is not best to use olive oil to fry or use on too much heat. I think its best to saute and also for salads.
The good thing about deep frying is that it gives your nugget a proper rise, puff and it bounces up immediately and its faster too.
These nuggets were extremely tasty, appetizing, its just the sizzling touch you need to give at treat to people.
So lets get cooking...
Ingredients
1) Sweet potatoes
2) Salt
3) Ghana pepper
4) 4 egg whites
5) Wheat
6) Soya-bean oil(any plant based or no cholesterol vegetable would do)
7) Vegetables (I used celery, spring onions, parsley, cauliflower, green peas, carrots, raw kidney beans etc).
8) Blended boiled chicken flesh
9) A bit of grounded cinnamon
10) Some blended cloves
11) Ginger and garlic paste
Prep
1) Take about 6 medium sweet potatoes, pill and boil or boil with the back scrubbed thoroughly and then pilled after boiling and cooled. Boil them very soft enough to mash.
2) While leaving your potato to cool, cut out your vegetables in small pieces together and then divide them into two, one would be used for your chicken and the other used for the potato.
3) For the raw kidney beans, start boiling them at this stage with water and a pinch of salt, so that it could start getting soft.
4) After cooling your potatoes, use a little pistol, a spoon may not totally mash it. Please don’t blend in a blender, if you blend you have a lovely pap, which is yummy doh lolzzzzz. Just put in a bowl and mash till finally smooth, as smooth as you can get any way, lolzzz.
5) Add in your 1 cup of whole wheat, mix in thoroughly and then add one of the egg whites, oil, salt, cinnamon, half of your ginger and garlic paste, pepper and mix with your well washed hands. Taste and make as tasty as you want to, then add your vegetables mix in and keep aside.
Potato Dough
6) Boil your chicken and de-bone it if needed, leave it to cool for a while after that put in a blender and blend till slightly meshed but still with some strands.
7) Transfer into a pan on low heat add a bit of your Chicken stock and stir constantly till the water has dried off and the chicken isn’t mushy but can be separated.
8) Cut in the onion part of your spring onions, pepper, salt, garlic and ginger paste, some blended cloves.
9) Keep stirring and taste, if you are Ok with the taste, then add in your oil and lastly vegetables, stir and bring down under one to two minutes.
10) Bring down your Chicken sauce and leave to cool a bit. Then on a flat surface sprinkle a lot of wheat and then pour your potato dough and knead by pressing and folding, like kneading bread dough.
11) The focus is to incorporate the potato very well with its other ingredients, its not going to be as firm as a regular dough but it is hold-able and fold-able by occasionally patting with your whole wheat.
12) In two separate plates one for your remaining egg whites and one for a reasonable amount of whole wheat.
13) Cut from your potato a small piece, not so small a bit full in the hands and try to roll it in your hands and then flatten very well with your palms or use rolling pin to roll flat.
14) Carefully pick up the flat dough in your palms and spreading open with your fingers add your chicken sauce all around the surface and then cover it by folding the potato dough.
15) You would want to fold in a long form to get the nugget effect. Repeat this for all your dough.
16) If you get bored of the long size like I did, you can switch and roll into a ball form.
17) Heat your plant oil very well, like you know I made use of soya-bean oil,
18) Now before going into the oil, deep each nugget in your egg white, then roll over the wheat, then back to your egg white and put into the oil.
19) Deep frying to me is quicker and you could get the best outcome from it,but you could sear if you want, meaning your nugget should go under the oil to an extent.
20) If you want it very brown and crispy like mine, you can live for a longer time on heat stirring over front and back at intervals.
21) Remove from heat into a sieve with a bowl under and set aside.
Your nuggets are ready.
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