Ginger Chicken Meatball Sandos

Name: Ginger Chicken Meatball Sandos
Total time: 40 min
Ingredients: 2 dentes Garlic; 1 Pimenta serrano; 1 Ginger, peeled; 1 maço + 2 colheres de sopa Cilantro; 3 colheres de chá Fish sauce; 1 ½ colher de sopa Brown sugar; 1 colher de sopa Cornstarch; 1 lb Ground chicken; 2 colheres de sopa Olive oil; Salt; 4 pedaços Bread; ½ xícara Japanese mayonnaise; 1 Cucumber, sliced; 1 Red onion, sliced; ¼ xícara Mint; 2 colheres de sopa Chili crisp

Por Pinch of Yum · 40 min

Ingredientes

Garlic2 dentes
Pimenta serrano1
Ginger · peeled1
Cilantro1 maço + 2 colheres de sopa
Fish sauce3 colheres de chá
Brown sugar1 ½ colher de sopa
Cornstarch1 colher de sopa
Ground chicken1 lb
Olive oil2 colheres de sopa
Salt
Bread4 pedaços
Japanese mayonnaise½ xícara
Cucumber · sliced1
Red onion · sliced1
Mint¼ xícara
Chili crisp2 colheres de sopa

Modo de preparo

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.

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