Sea-side Chicken Bites for Kids
2 chicken breasts (250g)
2 tbsps rice flour
1 ½ tbsps dried sea lettuce, finely chopped
Freshly ground pepper
5 rice cakes (25g)
Free range Egg
Local Rapeseed oil
Oven 200C Gas 6
1. Wash the chicken and pat it dry with kitchen towel. Cut it into large (3cm) chunks.
2. Put the flour and half of the finely ground sea lettuce into a plastic bag and season with a little black pepper.
3. Add the chicken pieces, two at a time, to the flour mixture and shake well to coat the chicken. Repeat to coat all of the chicken chunks.
4. Put the rice cakes and remaining sea lettuce into a plastic bag, seal and gently crush the rice cakes, using a small rolling pin (a child size rolling pin works well). Pour the crushed rice cakes and sea lettuce into a large bowl and use the your fingers to break down any lumps.
5. Lightly beat the egg with a fork and put it into another bowl.
6. Dip the sea-side coated chicken bites in the egg, and then coat them in the crushed sea lettuce rice cakes.
7. Place the bites on to a non-stick baking tray and drizzle minimal rapeseed oil over the top.
8. Bake in the pre-heated oven for 10-12 minutes (until when tested with a skewer, the chicken juices are clear).
Serve with homemade tomato ketchup
ALWAYS HAVE A GROWN-UP IN THE KITCHEN WHEN YOU COOK
Recipe from Fi Bird author of Kids' Kitchen (Barefoot Books 2009). Fi is also publishing a book on foraging which will be available in Spring 2013 and has a section on coastal seaweed in it.