How to make healthy chicken nuggets (brown sugar pumpkin glutinous rice cake)

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  1.Wash the pumpkin skin.

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  2.Peel off the pumpkin skin and remove the pumpkin seeds.Feel free to cut it into smaller pieces.

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  3.Put the pumpkin pieces into a dry container and add 50 grams of brown sugar.Steam over water for 10 minutes.

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  4. Don’t pour out the water from the pumpkin.It will take 10 minutes., the pumpkin is soft, take it out.Use a spoon to mash it.

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  5. Pour in 100 grams of glutinous rice flour and pumpkin puree and stir evenly., then add 100 grams of glutinous rice flour and stir evenly.

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  6.It will be relatively wet when it comes out, and it will not be sticky when it is made.It's too tough and tastes a bit like KFC chicken nuggets, but it still has a bit of toughness.

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  7. Pour oil into a non-stick pan and turn on low heat.Heat it slightly, use the spoon you usually use to drink soup and put it into the pot one by one.Use the spoon to organize the shape of the chicken pieces in the pot.

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  8.Put it into the pot for 30 seconds, and the bottom side of the pot will be slightly formed., turn it over, tidy it up, and poke the crusty side a few times to make the surface rougher.Because the surface of the chicken nuggets is not completely smooth.

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  9. Fry over low heat for 3 minutes until both sides are golden brown.It’s out of the pot.

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  10. Paired with a packet of tomato sauce, it is really chicken nuggets ah.