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Nuggets (Chicken Nuggets with Chin Soup) | Transcript of recipe by Kottaso Recipe [Kottaso Recipe]

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Kottaso Recipe [Kottaso Recipe]

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Ingredients

鶏むね肉 : 800～900g
(A)醬油 : 小さじ2
(A)コンソメ : 小さじ1/2
(A) Agodashi 4 times concentrated : 小さじ1/2
(A)おろしにんにく : 小さじ1/2
(A)マヨネーズ : 大さじ1
(A)酒 : 大さじ1
(A)スパイス調味料 : 適量
(B)片栗粉 : 大さじ3
(B)米粉 : 大さじ4
米油 : 適量

Time required

60minutes

Procedure

1) 鶏肉の下ごしらえをする 01:00
Remove the skin from the chicken breast.
Cut the meat into half-thick pieces.
Cut the meat in half lengthwise into thin strips, then crosswise into thin strips.
Spread the meat on a cutting board and pound it with a knife to break it into fine pieces.
2) 材料を混ぜる 05:14
Put 1 and (A) in a bowl and mix until it becomes sticky.
Add (B) and mix further.
3) 揚げ焼きにする 09:18
Pour rice oil to a height of about 1cm from the bottom of the frying pan.
Heat the oil over high heat, then turn the heat to medium-high.
Using two spoons, shape the meatballs into small pieces and place them in the oil.
When the bottom side turns brown, flip it over.
When both sides are browned, remove from the oil and let the residual heat cook through.

Point

・The grams of chicken breast will vary depending on the size, but 2 pieces is enough.
・Chicken skin can be used as a stock ingredient for other dishes, so we recommend saving it instead of throwing it away.
・Roughly chopping them will result in juicy nuggets with a meaty texture.
・Japanese-style soup stock such as mentsuyu or white soup stock can also be used for the soup stock.
-If you don't have spice seasoning, you can substitute more garlic and black pepper.
・When cutting the meatballs into small pieces, dip the tip of a spoon in oil beforehand to prevent the meatballs from sticking.
・Meat can be stored in the freezer for about 2 weeks.
・You can also use weak rice flour and regular rice oil.