This is a very easy version of chicken nuggets which is simple and delicious, extremely tender and quite unusual.
Ingredients
1. Chicken legs (3-4 per person)
2. Japanese mirin (sort of sweetened sake). If you can't get mirin, then use Cointreau or Triple Sec liquor, but a rather smaller amount
3. Ginger, around size of your whole thumb (double if more than 5 people)
From your pantry:
1. Peel the ginger
2. Grate the ginger through the fine grater into a small bowl
3. Using the sieve, press the grated ginger into the sieve and collect the ginger juice in another bigger bowl (where you will marinade the chicken). You should have 2 tablespoons or more. It doesn't matter.
4. For 2-4 persons, add 3 tablespoons of soy sauce, and one extra tablespoon for every additional 2 persons
5. For 2-4 persons, add 3 tablespoons of mirin, and one extra tablespoon for every additional 2 persons
6. If you don't have mirin, then add only 2 tablespoons of Cointreau or Triple Sec and one extra teaspoon (not tablespoon) for every additional 2 persons.
7. Stir the marinade, and that's it.
The chicken nuggets are prepared quite easily.
1. Take each chicken leg and chop it off around 1-2 cms from the bottom thin end of the leg.
2. Cutting from the thick end down, slice off the chicken meat into thick strips
3. If you wish, you can also remove the skin (it tastes nicer with the skin on, but it's not so healthy!)
4. Put all the chicken pieces into the marinade bowl and mix around thoroughly
5. Leave for 20 mins, mix around the pieces again and leave for another 10 mins (or as long as you like in a fridge, up to 24 hours)
6. If you wish, you can also mix in some ground pepper into the marinaded chicken, but this is strictly optional.
Cooking the nuggets is extremely simple. You need to use the tongs and the frying pan.
1. Scatter a layer of flour, around 1/2 cm deep on a plate or shallow bowl, at least around 30 cms in diameter. The bigger the dish, the easier
2. Heat up a thin layer of olive oil (around 2 mm) in the frying pan on medium-high heat
3. Take several pieces of chicken from the marinade and drop them on the flour. Then roll the pieces around until it is fully lightly coated, and dust off the excess by clapping pieces of chicken together
4. CAREFULLY place the chicken pieces on the frying pan, making sure there is room between the pieces of chicken, around 1 cm between each piece at least, else they may stick and not cook properly
5. Using the tongs, turn the pieces over every minute or so, until the chicken nuggets are cooked (when they are golden brown all around)
6. Place the cooked nuggets on top of some sheets of kitchen paper to drain the oil
7. Repeat steps 3-6 until all the chicken has been cooked
8. If you are making a lot of nuggets, add some more olive oil occassionally to keep the level of oil in the frying pan constant.
My suggestion would be to serve the nuggets scattared over some mixed salad which has been dressed with CC's Salad Dressing, and some slices of French bread. This is a really yummy simple meal.
Ingredients
1. Chicken legs (3-4 per person)
2. Japanese mirin (sort of sweetened sake). If you can't get mirin, then use Cointreau or Triple Sec liquor, but a rather smaller amount
3. Ginger, around size of your whole thumb (double if more than 5 people)
From your pantry:
- Soy sauce
- Flour (spread on a shallow bowl or dish)
- Olive oil
1. Peel the ginger
2. Grate the ginger through the fine grater into a small bowl
3. Using the sieve, press the grated ginger into the sieve and collect the ginger juice in another bigger bowl (where you will marinade the chicken). You should have 2 tablespoons or more. It doesn't matter.
4. For 2-4 persons, add 3 tablespoons of soy sauce, and one extra tablespoon for every additional 2 persons
5. For 2-4 persons, add 3 tablespoons of mirin, and one extra tablespoon for every additional 2 persons
6. If you don't have mirin, then add only 2 tablespoons of Cointreau or Triple Sec and one extra teaspoon (not tablespoon) for every additional 2 persons.
7. Stir the marinade, and that's it.
The chicken nuggets are prepared quite easily.
1. Take each chicken leg and chop it off around 1-2 cms from the bottom thin end of the leg.
2. Cutting from the thick end down, slice off the chicken meat into thick strips
3. If you wish, you can also remove the skin (it tastes nicer with the skin on, but it's not so healthy!)
4. Put all the chicken pieces into the marinade bowl and mix around thoroughly
5. Leave for 20 mins, mix around the pieces again and leave for another 10 mins (or as long as you like in a fridge, up to 24 hours)
6. If you wish, you can also mix in some ground pepper into the marinaded chicken, but this is strictly optional.
Cooking the nuggets is extremely simple. You need to use the tongs and the frying pan.
1. Scatter a layer of flour, around 1/2 cm deep on a plate or shallow bowl, at least around 30 cms in diameter. The bigger the dish, the easier
2. Heat up a thin layer of olive oil (around 2 mm) in the frying pan on medium-high heat
3. Take several pieces of chicken from the marinade and drop them on the flour. Then roll the pieces around until it is fully lightly coated, and dust off the excess by clapping pieces of chicken together
4. CAREFULLY place the chicken pieces on the frying pan, making sure there is room between the pieces of chicken, around 1 cm between each piece at least, else they may stick and not cook properly
5. Using the tongs, turn the pieces over every minute or so, until the chicken nuggets are cooked (when they are golden brown all around)
6. Place the cooked nuggets on top of some sheets of kitchen paper to drain the oil
7. Repeat steps 3-6 until all the chicken has been cooked
8. If you are making a lot of nuggets, add some more olive oil occassionally to keep the level of oil in the frying pan constant.
My suggestion would be to serve the nuggets scattared over some mixed salad which has been dressed with CC's Salad Dressing, and some slices of French bread. This is a really yummy simple meal.
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