Empty My Fridge
Ginger Chicken Meatball Sandos
Ingredientes
- Garlic2 dientes
- Serrano pepper1
- Ginger · peeled1
- Cilantro1 manojo + 2 cdas.
- Fish sauce3 cdtas.
- Brown sugar1 ½ cdas.
- Cornstarch1 cda.
- Ground chicken1 lb
- Olive oil2 cdas.
- Salt
- Bread4 piezas
- Japanese mayonnaise½ tazas
- Cucumber · sliced1
- Red onion · sliced1
- Menta¼ tazas
- Chili crisp2 cdas.
Preparación
- Finely chop the garlic, serrano (stem removed), cilantro and ginger in a food processor.
- Mix the chopped mixture in a large bowl with the ground chicken, fish sauce, brown sugar, cornstarch and salt. Shape into 12 meatballs.
- Heat the oil in a large lidded skillet over medium-high heat. Add the meatballs and let them start to cook.
- Add 2 tablespoons water, cover immediately, and cook for a few minutes. Uncover, flip, and repeat. Cook until through, tender and golden brown, about 10 minutes in total.
- Warm the bread until soft. Spread with mayo, top with the meatballs, cucumber, shallot, cilantro and mint, and drizzle with chili crisp or sriracha.
Resumido del vídeo de Pinch of Yum. Míralo para los detalles.
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