Monday, January 12, 2015

Oven Baked Parmesan Chicken Nuggets

A simple to prepare and no denying , a healthily delicious chicken nuggets ! ...any takers ? The first taker was Piggy Josh and followed by WB the hungry boar.  I made these healthy nuggets when Piggy Josh came back last Christmas. 

I added parmesan cheese to the potato starch and rice flour coating for extra oomph . The parmesan cheese truly adds a nice flavor to the bland flour and making the nuggets taste extra good !   The chicken breast cut into nugget pieces , must first be seasoned with a pinch of sea salt, dried mixed herbs and a dash of freshly ground black pepper and let the nuggets rest for at least 2 hours before coating them with the parmesan cheese flavored flour.  Allow the coated nuggets to dry and make sure the coated flour  is absorbed and stick on the surface of the nugget before baking them in the oven at 200C.   I was impatient and did not actually wait for this important step ( have to make sure the nugget is aired through and the flour coating is absorbed into the nugget ) or after baking you can still see the white flour on the surface.  Place the nuggets on raised rack with bottom tray lined with aluminium for easy cleaning.  Once the oven is hot and hitting 200C temp. put the tray of nuggets in and bake for 30 mins or until both sides are brown and crispy.  Serve with Nando's chilli sauce or Sriracha sauce...Yumm!   Needless to say, the plate vamoosh in seconds LOL!   I helped myself to a few pieces too.. reason being this is healthy cooking !

seasoned nuggets with olive oil, dried mixed herbs, grounded black pepper, a pinch of sea salt
leave to marinade for at least 2 hours before coating with the cheese flavor flour

leave to air until the flour is absorbed into the surface of the nuggets
this is the most important part or the nuggets will have 
the white flour sticking to it.

place on wire rack with a bottom tray lined with aluminium foil
so that any oil dripping can be collected and also
for easy cleaning :)

serve this with Sriracha sauce or Nando's hot chilli sauce
Yumm yumm yummy!

Oven Baked Parmesan Chicken Nuggets - WB's  Kitchen

2 large chicken breasts- remove skin and debone, cut into nugget sizes

seasoning- rub on the chicken nugget pieces and leave to marinade for 2 hours or overnight
sea salt to taste3
1 tbsp of dried mixed herbs
1 tsp of freshly ground black pepper
1 tbsp of olive oil

1/2 cup parmesan cheese
1 cup of rice flour
1/4 cup of potato starch


Marinade the cut nugget pieces with seasoning above and leave to marinade for at least 2 hours or overnight for a  much flavored meat.

Mixed together parmesan cheese , rice flour and potato starch till well blended together.  Coat each piece of nugget till all surfaces are coated.  Arrange all coated nugget pieces on a wire rack with a bottom tray lined with aluminium foil to collect drippings from the nuggets and also for easy cleaning.

Air dry the nuggets till the coating is no longer dry but moist and stick to the nugget pieces.  Heat the oven to 200C . Put the whole tray of nuggets into the oven and bake for 30 mins or till the nuggets are crispy and golden brown and cooked through.  Serve with  Sriracha sauce or Nando's hot chilli sauce.

Enjoy !

Saxophone Reeds?

My kids know about musical instrument better me.  When my neighbor friend ask me about professional alto sax reeds , I was like " what is that " hahaha .  But I sure learn alot from her.  Her son can blow the saxophone well and I asked her back why is she asking me about saxophone reeds and their prices ?  She thought that I knew about musical stuff since my kids learn the piano and guitars LOL!   She told me she just wanted to know the price for it coz she is thinking of getting a box of reeds for her son.  

Well, we dont just talk about gardening stuff, we do touch on our kids and their well being :)  Retirement days are sure to be a blessing to me.  Lots to learn from the neighbours :) not just about farming, gardening and baking...topics can runs from politics to religion to entertainment and to parties.  I am looking forward to the coming one before CNY !

Thursday, January 8, 2015


I learned how to pleat gyoza from my daughter...can you believe it ? I taught her ABC and now she is teaching me how to pleat it LOL!   Now is pay back time I guess.  I was with her after Christmas and we had fun making gyoza.   Such a wonderful bonding time with her.  I do miss my kids the last 7 years when they were in college.  After end of January , I can have more time with them :)  Seriously, I can't wait to be with them again.  A time of cooking, baking and chilling out with them is what I will be looking forward to in February 2015 onwards !!!!   Sorry, my thoughts are running wild again.  Okay, back to this Gyoza or Japanese Pan Fried Dumpling/ Potstickers.   Okay, she showed me how to pleat them nicely and I grasp it and came back home , tried pleating them like a pro...Whoa...I got it right !   Thank you Piggy Jo for having the patientce to teach this old Momsie.   

this is how she pleats the dumpling.....

Gyoza or potstickers are easy to make and they are freezer friendly too
I made many and stored them in freezer so that whenever WB is hungry
I can just pan fried a few for supper !  Perfect for busy days too

the skin are store bought from Jusco   :)  when I retires in end of Jan, I
will try making my own gyoza skin  

pan fried it for a few minutes till the bottom is cooked, add some water 
and cover 1/4 of the gyoza . Cover with a lid and cooked the gyoza
till the water evaporated and the bottom is slightly golden brown.

eat with black rice vinegar and ginger shreds dips

 Gyoza / Potstickers - adapted from Just One Cookbook

  • 1 package (or about 45) gyoza wrappers (or make Homemade Gyoza Wrappers)
  • 1½ Tbsp. oil for frying each batch of gyoza
  • ¼ cup water for frying each batch of gyoza
  • 1 Tbsp. sesame oil for frying each batch of gyoza
  • 10 oz (290 g) ground pork
  • 2-3 (140 g, 5 oz) cabbage leaves
  • 1-2 (15 g, 0.5 oz) green onion/scallion  * I used chinese chives
  • 2 shiitake mushrooms
  • 1 clove garlic, minced
  • 1 tsp. grated ginger
  • ½ Tbsp. sake
  • ½ Tbsp. sesame oil
  • 1 tsp. soy sauce
  • ¼ tsp. salt
  • Freshly ground black pepper
Dipping Sauce
  • 1 Tbsp. black rice vinegar
  • 1 Tbsp. soy sauce
  • young ginger shreds


Mix all fillings  and seasoning ingredients together in a bowl and keep stirring with a pair of chopsticks till the mixture is sticky. Leave aside.

Wrap the fillings with gyoza wrappers.  Heat the oil in a large non-stick frying pan over medium high heat. When the pan is hot, place the gyoza in a single layer, flat side down (in two rows or in a circular shape). 

When the bottom of the gyoza turns golden brown, add ¼ cup of water to the pan.

Immediately cover with a lid and steam the gyoza for about 2 minutes or until most of the water evaporates.

Remove the lid to evaporate any remaining water. Add sesame oil and cook uncovered until the gyoza is nice and crisp on the bottom. Transfer to a plate. For the gyoza lined up in circular shape, place a serving plate on top of the pan and quickly flip.

  1. For the dipping sauce, combine the sauce ingredients in a small plate and mix all together. Serve the gyoza with dipping sauce.
After you wrap gyoza, cook or freeze it right away; otherwise water from the ingredients will start to make the wrapper wet.

To save gyoza for later, put the gyoza on a baking sheet leaving some space between to keep them from sticking, and put it in freezer. Transfer frozen gyoza into a freezer bag and store in freezer up to a month. When you use frozen gyoza, do not defrost. Cook while they are frozen.


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