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Chicken Nuggets

Who loves chicken nuggets? That’s somewhat a ‘Duh..’ question, isn’t it? Back in the days, there was only one McDonalds in our hometown. So, buying chicken nuggets, especially when we were around 8-10 year old, was kind of a big deal that time. Chicken nuggets are so good.. awesome actually… until we learned the truth about McDonald’s most popular chicken nuggets *sad face*

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So, why don’t we talk a little about the history of chicken nuggets? McDonald’s, surprisingly, did not invent chicken nuggets, as we all may have known for our whole life the most famous Chicken McNuggets. A food science professor at Cornell University, Robert C. Baker, invented the first chicken nuggets and started to publish his first chicken nuggets recipe in 1950s whereas McDonald’s perfected their Chicken McNuggets in 1979 and started selling them in 1980.

McDonald’s originally sold burgers but in 1977, the federal government’s first ever-dietary guidelines demanded Americans to eat less fat and red meat. As a result, McDonald’s founder, Ray Kroc, brainstormed for any solutions for loyal customers to keep returning. That was when the Chicken McNuggets were born. The McNuggets were first put on the menu in 15 Knoxville, Tenn., McDonald’s restaurants in March 1980 and they had made the highest sales records. Words spread from mouth to mouth and Chicken McNuggets have become everyone’s favorite snack to munch on until now.

For further reading, click on the link below to find out more about Mr. Baker J

http://www.slate.com/articles/life/food/2012/12/robert_c_baker_the_man_who_invented_chicken_nuggets.html

Indeed, making your own chicken nuggets seems to require a lot of work, but it’s worth it! You know exactly what ingredients you put in your nuggets and you can be sure what you eat will truly nourish your body. I don’t want to say it’s healthier because it is still deep-fried; however, it’s the “healthier” version compared to McNuggets.  Besides, it’s as addicting as the retail ones, so why waste your money for those extra preservatives that come along with store-bought nuggets?

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Chicken Nugget

Serve: 18-20 pieces

Ingredients:

  1. 500 g of chicken breast, cut into smaller pieces
  2. 2 slices of bread
  3. 2 eggs
  4. 2 Tbs of Parmesan cheese
  5. ½ tsp of pepper
  6. ½ tsp of salt
  7. 2 Tbs butter – to coat the tray and parchment paper

For deep frying:

Panko, eggs, and flour.

Instruction:

  1. Soak the bread in room temperature milk for app. 5 minutes; squeeze excess milk.
  2. In food processor, add chicken breast, breads, eggs, Parmesan cheese, salt and pepper. Blend until smooth.
  3. Coat butter on a 10’x 12’x 2′ tray and cover with parchment paper.
  4. Coat butter on the parchment paper as well and pour mixture (2) into tray.
  5. Using a larger tray, pour some hot water to make a water bath and place the tray containing the mixture on top of the larger tray.
  6. Steam for approximately 30 – 45 minutes at 325 °F
  7. After 45 minutes, take out the smaller tray and let it cool.
  8. Once cooled, cut into a bit size pieces.
  9. 10.  Store in a fridge or proceed to the next step.

To deep fry:

  1. Coat the chicken pieces with flour, eggs, then Panko.
  2. Deep fry until golden brown.

P.S: The reason why I coat butter on both the tray and parchment paper is to make sure the parchment paper stick to the tray and it helps to prevent the chicken mixture from sticking to the parchment paper. One last thing to remember, make sure the larger tray is filled half way up with hot water to make sure the chicken cooks evenly.

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Mom’s Croquette

Hellooo, dear world! How have you been? It’s Jojo again! It’s been a while since my last post. I’ve been busy with college and other stuff for the past few weeks. Sorry for the lack of post. A few days ago, I decided to make batches of croquettes because we were stuck at home due to heavy rain. The weather has been strange in SoCal. It’s raining cats and dogs one day and it’s sunny and warm the next day. oh, dear Mother nature, why are you so moody? The unpredictable weather just drains our energy, including Mason’s.

This is the 1st thing I saw when I woke up one day :)

Aww…. our precious little prince

So, I thought, “Why not make something that is fuss free to snack on while watching TV?”. This recipe is quite simple and a batch (or two..) of them can last us a few days. Anyway, croquette is one of my favorite dishes. My mom seldom makes this, but I really really adore it. So.. this is my chance to make as many as I want *evil laugh*

PS: Oh, double the recipe. Just do it. Just like cookies, you can’t just eat 1.

You can shape them into any shape you like. I like ovals because that’s how our mom used to make them. Once they are shaped, rolled in beaten eggs and covered with breadcrumbs, you can store them in the fridge and take them out whenever you’re ready to fry them. They are best consumed within 3-4 days. We haven’t tried freezing them though. If you get the chance to make this recipe and freeze them, please let us know 🙂  Great finger food for potlucks, family & friends gatherings,  Super Bowl, Thanksgiving, etc. Try it! You won’t be disappointed!

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Drooling yet? No? u-huh.. right..

Frans and I used to have problems boiling potatoes. They used to come out soggy and sticky until Mimi did some research. She found some useful tips from http://whatscookingamerica.net/potato.htm

Tips:

1. Always start boiling potato in cold water than hot water

2. Important: Do NOT cool potatoes in cold water after cooking. This is why potatoes turn soggy.

3. To make fluffier potatoes (for croquette/mashed potato), after they are done cooking, pour all water and cover pot with paper towels and place the lid on top. After ten minutes, the towels will absorb all the steam and your potatoes will be dry and fluffy.

Croquette

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Serve: makes 18

Ingredients

For croquettes:

  • 700 g Russet potatoes
  • 250 g Ground beef
  • 4 Tbs All purpose flour
  • 5 Tbs Condensed milk
  • Salt & Pepper
  • 1 or 2 egg/s
  • Bread crumbs
  • Oil for frying

Instructions

  1. Boil potatoes until tender (about 20 minutes). Let cool and peel. *Note: Read tips above*
  2. Put peeled potatoes back into the pot and mash ’em. *Good time to work those muscles for the summer 😉 *
  3. In another pan, stir-fry ground beef, add salt and pepper until cooked.
  4. Combine ground beef (3) to mashed potato (2).
  5. Over low heat, add flour and condensed milk to (4).
  6. When cooled, shape them as desired.
  7. Roll them into beaten egg and cover with breadcrumbs.
  8. Leave in fridge for approximately 2 hours to firm up before frying.
  9. Fry until golden brown.
  10. Serve with dipping sauce.

For dipping sauce:

Ingredients

  • 2 Tbs mayonnaise
  • 2 Tbs condensed milk

Instructions

  1. Combine mayonnaise and condensed milk well, drizzle over croquettes.
  2. What are you waiting for? Dig in!

Enjoy!!

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Filed under Appetizer, Finger Food