Ingredients
1
pc (70 g) small tokwa mashed
50
g carrot coarsely grated
½ tsp iodized fine salt (or ½ tbsp iodized rock salt)
½ cup canned button mushrooms, sliced
1
pc small red bell pepper cut into cubes
1
pouch (200 g) DEL MONTE Filipino Style Tomato Sauce
1
pc medium potato, cut into wide strips and deep-fried
Directions
2.
1 COMBINE ingredients for chicken nuggets. Season with salt and pepper. Mix well.
3.
2 TRANSFER into greased square pan/ tray. Chill for 10 minutes. Cut into 1-1/2â square to make 18 pieces. Using spatula, dip each cut piece into egg then coat with breadcrumbs. Deep-fry until golden brown. Set aside.
4.
3 FOR the sauce, sauté garlic, onion, bouillon cube and mushrooms for 2 minutes. Add bell pepper, DEL MONTE Filipino Style Tomato Sauce, water, and salt to taste. Simmer for 10 minutes. Stir in potatoes then pour over chicken.
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