A Dish That Anyone Can Truly Enjoy

Chicken fingers are chicken meat that does not include any bones or skin.

Chicken fingers are prepared by dipping chicken meat in breading mixture and then deep frying them or by grilling them with no breading. Traditionally, chicken fingers are primarily white meat, made from the rib meat trimmed from the breast.

Chicken fingers are served in numerous restaurants in the United States, Canada, Europe and Australia. Often the style of breading can determine what kind of restaurant it is served in.

Aioli is a garlic mayonnaise. It is traditional Spanish sauce made of garlic, olive oil, and egg. There are many variations, such as the addition of mustard or pears in Catalonia. It is usually served at a room temperature. The name Aioli comes from the Latin word alh meaning garlic and oli meaning oil.

Aioli is, like mayonnaise, an emulsion or suspension of small globules of oil and oil soluble compounds in water and water soluble compounds. Egg yolk can be used as an emulsifier and is generally used in making aioli. However, mustard and garlic both have emulsion-producing properties and some variants omit the egg.

Generally, egg yolks, garlic and Dijon mustard are combined first with a whisk then the oil and the lemon juice are added slowly with whisking to create the emulsion. The additions of the dissimilar ingredients must be slow to start and then can be faster once the initial emulsion.

After sharing you the definition of each, I’ll be sharing with you a Chicken recipe that is related above.

Chicken Fingers with Aioli Sauce

Ingredients:

½ kilo Magnolia Chicken Station, vanilla chicken fingers
oil for deep frying

Sauce:
2 tbsp minced garlic
3 tbsp calamansi juice
½ tsp Worcestershire sauce
1/4 tsp salt
freshly ground black pepper
½ cup mayonnaise
1 tbsp chopped parsley

Procedure:

Deep fry chicken fingers and set aside.

To prepare sauce, combine all ingredients together. Chill then serve together with chicken fingers.

Makes 4 to 5 servings.