Sajiku® Chicken Nugget
No | Bahan | Unit (g) | Unit (%) |
|---|---|---|---|
| Nuggets Dough | |||
1 | Boneless chicken breast | 125 | 18,2 |
2 | Oil | 5 | 0,7 |
3 | Hot Water | 25 | 3,6 |
4 | Milk Powder | 5 | 0,7 |
5 | Garlic (Fine Chop) | 2,25 | 0,3 |
6 | Fried Garlic (Fine chop) | 3,5 | 0,3 |
7 | Masako® Ayam | 1,25 | 0,2 |
8 | Sugar | 1,25 | 0,2 |
9 | White pepper | 0,6 | 0,1 |
10 | Salt | 0,6 | 0,1 |
11 | SAJIKU® Flour Seasoning | 0,6 | 0,1 |
12 | White Bread Crumb | 12,5 | 1,8 |
13 | Egg | 21 | 3,1 |
| Coating Flour | |||
1 | White Bread Crumb | 25 | 3,6 |
2 | Egg | 21,25 | 3,1 |
3 | SAJIKU® Tepung Bumbu Serbaguna | 37,5 | 5,5 |
| Additional Ingredient | |||
1 | Oil (for 3 times frying) | 400 | 58,2 |
- Dissolve powdered milk in hot water. And mix with white bread crumb. Set aside
- Prepare the Food Processor, finely grind 40% of the amount of chicken meat with raw garlic and finely fried garlic.
- Add the mixed bread crumb, oil, Masako® Ayam, Sugar, White Pepper, salt, Sajiku® flour Seasoning and eggs. Blend until smooth
- After mixing well, add the remaining 60% of the chicken meat and grind it for a while (for a good textured)
- Put the nugget dough to tray (9x15 cm) that has been lined with baking paper, flatten.
- Cover with plastic wrap and steam for 45 minutes. Once cooked, cool and put into the chiller ± 30 minutes.
- After 30 minutes cut into 9 pieces and coat with Sajiku® flour Seasoning - Egg - White bread crumbs.
- Fry at 180◦C for 5 minutes. Take out the chicken nugget, drain and serve.