Chicken Liver and Potatoes
These soft and juicy chicken nuggets are quick to prepare and the recipe works perfectly for wings as well.
Ingredients:
1/2 kg chicken breast, cut into thin strips, or bite-size chunks.
Marinade Ingredients:
1 1/2 tbsp pomegranate concentrate
3 tbsp Kinneret Farm Sweet & Sour
Juice of 1/2 lemon
1 tbsp soy sauce
Batter Ingredients:
1 cup flour
1/2 cup white beer
1/2 cup water
1 egg
Mix all batter ingredients until it becomes smooth and consistent.
Preparation:
- Mix all the marinade ingredients. Spread the marinade thoroughly over the chicken and leave in the refrigerator overnight, or for at least 3 hours.
- Dip the marinated chicken in the batter and fry in oil on both sides or, preferably, deep fry.
Suggested Alternative: stir-fry with vegetables and an additional 1/2 cup of silan.
Stir-Fry Ingredients:
3 carrots, cut into thin strips
1 bell pepper, cut into strips (of about 1 cm) or cubes
1/4 head of white cabbage, cut into strips
1/4 cup canned pineapple chunks (without the liquid)
1 pinch ground white pepper
Stir-Fry Sauce Ingredients:
1/2 cup Kinneret Farm silan
1 tbsp soy sauce
Stir-Fry Preparation:
- Heat 2 tbsp oil in a wok.
- Add the vegetables and stir fry for a few minutes.
- Add the fried chicken strips and the additional sauce and continue stir frying for a few more minutes.
Serve sprinkled with cashews or candied pecans (optional).
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