Photo:giallozafferano.it

Presentation

Appetizer, aperitif or low-sodium main course prepared with chicken breast, chilli, lemongrass, spring onion, coriander, mint, ginger, bread crumbs and eggs.

Ingredients

Serves 6

400g Chicken breast (14.1 oz)

2 Fresh chili peppers

2 stalks of lemongrass

3 Spring onions (scallions)

2 bunches of fresh coriander

Fresh mint to taste

2g Ground ginger (0.07 oz)

1 Egg

40g Fresh breadcrumbs (1.4 oz)

Method

Chop the bread crumbs and separately 400 g of chicken breast

Leave them aside.

Seeds removed from fresh chillies

Peel and remove the ends of the lemongrass sticks.

Chop them finely in a mixer with the ginger and mint and coriander leaves. Wash the spring onions and chop them finely

In a bowl, put the minced chicken and incorporate the spring onions, the mixture of spices and aromas, the previously beaten egg and the bread crumbs passed in the mixer. Mix well and season with salt.

With wet hands, make small cylinders with the dough

Arrange them on a plate and crush them lightly with your fingers, obtaining the shape of bricks.

Place the sticks in the refrigerator for 10-15 minutes.

Heat a grill pan over medium heat

Arrange the chicken fingers

Cook them for about 10 minutes, turning them often to prevent them from sticking. If necessary, lightly grease the plate with oil.

Serve the aromatic chicken fingers with toothpicks as an aperitif, accompanied by a yoghurt sauce, soy sauce or sweet chilli sauce.

Allergens

Spring onion: possible reactivity in case of nickel allergy due to the vegetable’s ability to concentrate it

Coriander: possible cross-reactivity in case of allergy to Artemisia and Composites

Lemongrass: direct allergy to the plant or other Gramineae

Mint: possible cross-reactivity in case of spice allergy

Bread: cereals containing gluten included in EU Regulation 1169/2011

Chili pepper: possible cross-reactivity in case of intolerance to spices

Egg: included among the allergens in EU Regulation 1169/2011

Ginger: possible reactivity in case of intolerance to spices

Notes

The ingredients of the dish bring the following benefits:

Spring onion: rich in selenium that supports the immune system and with the ability to stabilize blood glucose at normal values; it provides quercetin, a flavonoid that helps contain cholesterol and triglyceride levels in the blood, parameters related to cardiovascular risk, which also supports liver function by promoting the purification of the body. Also suitable for nephropathics.

Coriander: useful in case of digestive problems also stimulating the appetite and able to alleviate tiredness and fatigue.

Lemongrass: natural stimulant useful in case of physical and mental fatigue. Also useful in cases of low blood pressure and asthenia.

Mint: source of numerous antioxidants and potassium favorable to cardiovascular and liver function.

Chili pepper: rich in vitamin C, the antioxidant par excellence that fights free radicals and supports the immune system

Chicken: lean white meats are selenium carriers that support the immune system and free of saturated fats that do not compromise the function of the liver and circulatory system

Eggs: source of Vitamin E that protects the immune system from harmful fatty acids

Ginger: helps fight the sense of nausea and also has anti-inflammatory properties, facilitates digestion and strengthens the immune system

Safety / Intended use

Also intended for individuals suffering from:

• Anorexia – Weight Loss
• Mucositis (inflammation and lesions of the oral cavity) with caution according to the degree of acidity

In the presence of dysphagia (chewing and swallowing problems), present the product cut into small pieces of uniform size and accompanied by sauce, puree or sauce.