Homemade Gluten Free Chicken Nuggets

 Homemade Gluten Free Chicken Nuggets

 

Even though it is not the same as going to a fast food restaurant for chicken nuggets these come really close to having that experience. You also get the satisfaction that you made these yourself. These are worthwhile to make a big batch of and freeze in the freezer. They thaw and heat up beautifully in the oven. Just take out of the freezer and place in a 350 degree oven for 20 minutes and serve just as they are or with your favorite dipping sauce. Children and adults will love them. Also no one notices that they are gluten free until you tell them. Seasoning can be adjusted according to taste.

Ingredients:

·         2 lb.  ground chicken meat of choice (I prefer dark meat)

·         1  teaspoon of salt

·         1 ½ teaspoon of garlic salt

·         1 ½ teaspoon of parsley flakes

·         1 ½ teaspoon of oregano or poultry seasoning (optional)

·         2 (heaping) teaspoon of onion powder

·         1 ½ (heaping) teaspoon of pepper

·         3 eggs, beaten

·         2 ½ cups of gluten free flour (I used Bob’s Red Mill All Purpose Gluten Free Flour for this recipe)

·         1 ½  teaspoons salt

·         2 cups of vegetable oil (I prefer grape seed oil)

Instructions:

1.      Heat oil in a heavy-duty skillet or saucepan on medium-high heat. Set a candy thermometer in place.

2.      While oil is heating, place in a food processor. Process chicken into a fine paste. Transfer processed chicken to a bowl. Combine salt, garlic salt, parsley, oregano, onion powder, and pepper, and sprinkle over chicken. Combine well.

3.      Whisk eggs together in a small bowl. Combine the flour and salt and put it on a plate.

4.      Measure chicken paste out with a cookie scoop and roll into 84 balls or roughly 1in.

5.      Roll ball in gluten free flour, then coat with egg, and then coat in gluten free flour again. Use your fingers to press the ball down to make a nugget.

6.      Once oil reaches 350-365 F place as many nuggets as possible in the oil, and fry until the bottoms are golden, turn and fry until the other side is golden, about 4-5 minutes per side or a total of 8 minutes per batch. Remove to a towel-lined plate (to catch any excess oil).

Cheating on your gluten free diet...

Has anyone ever just chucked caution to the wind and just cheated one day after being gluten free for months or even years? I was tempted last week when I saw a beautiful flaky croissant at the farmers market. I do however remind myself when I have these moments that I've never felt better, I no longer have anxiety after every meal, I have a lot more energy these days, I no longer am insulin resistant and generally I am a much happier and healthier person overall. I do however wonder when I'll break down and have the croissant or the sourdough bread one of these days. Until then however I'll just have to be content with gluten free pumpkin scones, gluten free rum cakes and gluten free madeleines along with other baked goods that I can make on my own.

Gluten Free Hot And Sour Soup

I've been trying to get rid of whatever bug I caught three weeks ago... I finally thought I should make a comforting soup that will warm me up and hopefully bring back my appetite. In the end I chose to make a Hot And Sour Soup. It's actually kind of funny since I used to avoid this soup when I was younger. It was probably because my parents always had it at their restaurant but I do remember during the winter a lot of customers would order this when they were not feeling well. I later asked my father why this soup and not the others... His response was that he always added in ginger and white pepper to this soup so if they did have a cold or cough it would most definitely help with any cold symptom. Well I thought I would give it a try myself today except my version would be gluten free.

Gluten Free Hot And Sour Soup

Hot and sour soup is reputed to be good for colds. To increase the health benefits, feel free to add 2 or 3 teaspoons of finely chopped ginger.

*For a vegetarian version of Hot and Sour Soup, leave out the chicken meatballs.

Serves 6 - 8

Ingredients:

·         1 cake tofu (fresh, if possible)

·         Meatballs:

·         1 pound ground chicken

·         1 tablespoon soy sauce (gluten free)

·         1 tablespoon oyster sauce (gluten free)

·         1 teaspoon sesame oil

·         1 teaspoon tapioca starch (or cornstarch)

·         4 ounces bamboo pith (rehydrated and chopped) *optional*

·         2 cloves minced garlic

·         1 tablespoon minced ginger

·         Other:

·         1/2 cup bamboo shoots

·         2 tablespoons black fungus (Wood Ear) or Cloud Ear fungus

·         (or 3 - 4 Chinese dried black mushrooms or fresh mushrooms)

·         1 small handful dried lily buds

·         6 cups water (or 6 cups chicken broth)*

·         1 to 2 teaspoons dried pepper flakes

·         2 teaspoons salt, or to taste

·         2 tablespoons granulated sugar

·         2 tablespoons soy sauce

·         1/4 cup red rice vinegar, white rice vinegar, or red wine vinegar ( I prefer champagne vinegar)

·         1 tablespoon sesame oil

·         1 Tbsp cornstarch dissolved in 1/4 cup water

·         2 eggs, beaten

·         1 green onion, finely chopped

·         White pepper to taste (no more than 1 tablespoon)

·         Hot chili oil, to taste, optional

Preparation:

Mix meatball ingredients and form meatballs to about one inch to one and a half inch diameter.

Cut tofu into small squares. Cut bamboo shoots into thin strips and then into fine slices. To reconstitute the fungus, soak in warm water for 20 minutes. Rinse, and cut into thin pieces. (If substituting Chinese dried mushrooms, soak to soften, then cut off the stems and cut into thin strips. If using fresh mushrooms, wipe clean with a damp cloth and slice.)

To reconstitute the dried lily buds, soak in hot water for 20 minutes or until softened. Cut off the hard ends.

Bring the water or broth to a boil. When it is boiling, add the chili flakes, bamboo shoots, fungus or mushrooms, and the lily buds. Stir. Add the tofu. Bring back to a boil and add the meatballs.

Stir in the salt, sugar, soy sauce and vinegar and sesame oil.

Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar).

Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove.

Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and the white pepper to taste. Drizzle with chili oil if desired. Serve hot.
If needed adjust seasoning to personal taste.

(Hot and Sour Soup can be prepared ahead of time and frozen. When making the soup, leave out the tofu. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.)

*Adjust the ratio of water to chicken stock as desired.*

Going Gluten Free...

I should introduce myself as a person that loves food and up until recently loved buying pastries. Ahh.... the things we take for granted. I am Chinese American and grew up in San Francisco CA. Luckily for me going gluten free was not that hard since I grew up eating amazing foods that my grandparents grew in their backyard. So unless gluten is hidden in sauces and condiments that I use for cooking I would say I do really well. As I write this blog I hope to be able to document and share my experiences and recipes with everyone who is trying to go gluten free. I know it is not easy. That being said, "GLUTEN FREE DOES NOT MEAN TASTE FREE" Since I have no other major food allergies that I know of.... I therefore use eggs, milk and butter for most of my baking. My belief is that as long as it's in moderation it should be fine. As I have more time I will add to this but for now I will end this posting here.