John Myers
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Chicken Nuggets with Celery-mashed Potatoes and Stir-fried Vegetables
The perfect chicken nuggets with celery-mashed potatoes and stir-fried vegetables recipe with a picture and simple step-by-step instructions.
Chicken nuggets:
- 4 Fresh chicken breast fillets (600 g)
- 4 tbsp Soy sauce
- 2 Cups of oil
- 100 g Flour
- 2 Eggs
- 150 g Breadcrumbs (special mixture with onions)
Celery and potato mash:
- 1 kg Potatoes
- 0,5 Celery approx. 500 g
- 1 tsp Salt
- 2 tbsp Butter
- 100 50 – 100 ml Kokosmilch
- 0,5 tsp Salt
- 1 Strong pinch of nutmeg
Vegetables:
- 200 g Carrots
- 200 g Onions
- 1 piece Ginger approx. 20 g
- 2 Garlic cloves
- 1 Red chilli pepper
- 100 g Bean sprouts
- 1 Red pepper
- 1 Green paprika
- 0,5 Small cauliflower
- 1 tsp Salt
- 0,75 Can of coconut milk (can 400 ml)
- 0,5 tsp Salt
- 4 tbsp Soy sauce
To garnish:
- Coriander stalks / leaves
Chicken nuggets:
- Clean / parry the chicken breast fillets, halve lengthways, cut into pieces and marinate with soy sauce (4 tbsp). Turn / bread in flour, egg and breadcrumbs and fry / deep-fry in hot oil in a wok.
Celery and potato mash:
- Peel, wash and dice the potatoes. Peel / clean and dice the celery. Boil the potato cubes and celery cubes in salted water (1 teaspoon) for about 25 minutes, drain, add butter (2 tablespoons) and coconut milk (50 – 100 ml) and work through / mash with the potato masher. Season / season with salt (½ teaspoon) and a big pinch of nutmeg.
Wok vegetables:
- Peel the carrots with the peeler, scrape 2 into 1 decorating blade with the vegetable blossom scraper / peeler and cut into decorative carrot blossom slices (4 – 5 mm thick) with the knife. Peel and quarter the onions and cut into wedges. Peel the ginger and garlic and dice very finely. Clean and wash the chilli pepper, cut lengthways into 4 strips and dice. Wash the bean sprouts and cook the cauliflower florets and carrot blossom slices in salted water (1 teaspoon) for about 8 minutes and drain through a kitchen sieve. Fry the vegetables (diced ginger, diced chili peppers, diced garlic cloves, onion wedges, peppers, bean sprouts, cauliflower florets and carrot blossom slices) in a wok (2 tbsp oil) and stir-fry with the coconut milk / pour on and season with soy sauce (3-4 tbsp).
Serve:
- Serve the chicken nuggets with mashed celery and potatoes and wok vegetables, garnished with coriander leaves.
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