Chicken Nuggets Ala King
Equipment
Ingredients
Main Ingredients
chicken nuggets (frozen)
5 pcs
unsalted butter (room_temperature)
14 g
all-purpose flour (dry)
8 g
carrots (peeled, diced)
1 pcs
evaporated milk (chilled)
240 ml
parsley (fresh, chopped)
2 tbsp
chicken bouillon cube (crumbled)
0.25 pcs
salt (fine)
1 tsp
turmeric (ground)
1 pinch
Instructions
Prepare ingredients
Dice the carrot, chop the parsley, and measure all other ingredients.
Make the roux
Melt butter in a pan over medium heat, then whisk in flour until smooth.
Add evaporated milk
Gradually whisk in evaporated milk until the sauce thickens.
Season the sauce
Add chicken bouillon, salt, turmeric, and carrots. Simmer until carrots are tender.
Cook chicken nuggets
Fry or bake chicken nuggets until golden and cooked through.
Combine and serve
Add cooked nuggets to the sauce, garnish with parsley, and serve hot.
Original recipe
Storage
Store sauce and nuggets separately to maintain texture. Reheat sauce gently to avoid separation.
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