A Chinese take on the fancy chicken nugget that is crisp on the outside, soft and juicy on the inside with a burst of mixed flavours all in one. Serve them with just about any soup or salad, or enjoy just an appetizer with your choice of dipping sauce.
Recipe Card
|
Ingredients |
Quantity |
| Chicken |
500 g |
|
Garlic, minced |
1 tsp |
| Ginger, minced |
1 tsp |
|
Fresh Coriander, chopped |
1 tbsp |
| Spring onions, chopped |
1 tbsp |
|
Red chilli flakes |
1 tsp |
| Green chillies |
1 tsp |
|
Salt & Black pepper |
As required |
| Soy sauce |
3 tbsp |
|
Tabasco sauce |
3 tbsp |
| Egg, beaten |
½ |
|
Corn flour |
5-6 tbsp |
| Bread, cubed |
20 pcs/AR |
|
Oil for frying |
As required |
Method of Preparation:
Note: - prawns can be chopped and used instead of chicken.
--
Chef Sabeen Fareed
An Innovative Patissier, certified and trained in hospitality, commercial cookery & patisserie. Her experience extends in the culinary realm, working with ICCA DUBAI for the past 5 years, whereby managing Executive lunch buffets, exotic high tea, and Menu development are also to tag a few.She owns a charismatic style and finesses in fine dining, and in the art of pastry making, designing, and presentation. Certified in Gelato making, she is also well versed in Gelateria Management skills. Her proficiency and knowledge include holding a Masters Certificate in Sugar crafting, working, and incorporating that art and talent along with other techniques in pastry.
Sabeen has also been involved in culinary training and worked as a pastry chef instructor at the International Center for Culinary Arts Dubai, connecting with and coaching individuals sharing the same passion. She has also contributed her expertise in her culinary career in areas that includes menu planning, cost control and analysis, and staffing.
A Chinese take on the fancy chicken nugget that is crisp on the outside, soft and juicy on the inside with a burst of mixed flavours all in one. Serve them with just about any soup or salad, or enjoy just an appetizer with your choice of dipping sauce.
Recipe Card
|
Ingredients |
Quantity |
| Chicken |
500 g |
|
Garlic, minced |
1 tsp |
| Ginger, minced |
1 tsp |
|
Fresh Coriander, chopped |
1 tbsp |
| Spring onions, chopped |
1 tbsp |
|
Red chilli flakes |
1 tsp |
| Green chillies |
1 tsp |
|
Salt & Black pepper |
As required |
| Soy sauce |
3 tbsp |
|
Tabasco sauce |
3 tbsp |
| Egg, beaten |
½ |
|
Corn flour |
5-6 tbsp |
| Bread, cubed |
20 pcs/AR |
|
Oil for frying |
As required |
Method of Preparation:
Note: - prawns can be chopped and used instead of chicken.
--
Chef Sabeen Fareed
An Innovative Patissier, certified and trained in hospitality, commercial cookery & patisserie. Her experience extends in the culinary realm, working with ICCA DUBAI for the past 5 years, whereby managing Executive lunch buffets, exotic high tea, and Menu development are also to tag a few.She owns a charismatic style and finesses in fine dining, and in the art of pastry making, designing, and presentation. Certified in Gelato making, she is also well versed in Gelateria Management skills. Her proficiency and knowledge include holding a Masters Certificate in Sugar crafting, working, and incorporating that art and talent along with other techniques in pastry.
Sabeen has also been involved in culinary training and worked as a pastry chef instructor at the International Center for Culinary Arts Dubai, connecting with and coaching individuals sharing the same passion. She has also contributed her expertise in her culinary career in areas that includes menu planning, cost control and analysis, and staffing.
