Alissa's Chicken Fingers

[Suzi]

I was going to make these chicken fingers. It says sprouted lentils. Does that mean fully sprouted or what? I have some lentils that I have been sprouting for a few days now. Would that work?
thanks,
Suzi :D

[Raw_Medic]

That should work, Suzi. Generally sprouted means enough time to release the enzyme inhibitors, if they've been sprouting a few days then they are ready, you don't need to wait until they have tails, in fact in most dishes they are better before that stage, but you can use them with the tails too.

Let us know how the chicken fingers come out...I've been wanting to try that recipe too.

Ursula

[ReneeSC]

I've sprouted lentils before. I had to make sure that mine were well-rinsed a LOT. I put too much in the collandar at a time, and that cause some problems with ferment. You'll want as much air as you can get to be able to circulate around them.. and they'll sprout fairly quickly once that process begins. Be watchful that you don't sprout them too long - you'll want those "tails" to be fairly short. When you sprout too long, the lentils take on a much more "earthy" flavor that if they're "lightly".. and "little squigly tails" sprouted. Chlorophyll will begin to accumulate..and that's what you're tasting if the tails are too long. I'd begin mixing the recipe once the tails are out, small, and white.

[RawTruth]

The chicken fingers are really good -- especially with a honey mustard sauce. I ate some that Alissa made and they're a really nice snack. Do let us know how they turn out.

[rawpriestess]

OH, these are yummy, I couldn't wait for them to dehydrate. mmmmmmmm

Super spicy and tangy and sweet and yummy.

They are indeed delicious, but I couldn't make an entire meal out of them, they are great for a snack though.

I can eat maybe ONE, and that is about it, they are so intense in flavor.

I sprouted my lentils for one day only, lots of rinsing with lentils, they can easily ferment.

So, I rinsed mine 8 times for each time I rinsed them, and I rinsed every 4 hours, after soaking.