Children’s Day: recipe improves kids’ food acceptance | Press

São Paulo, October 2016 – On October 12, Children’s Day is celebrated, an important occasion to honor the new generation, encourage play, and take advantage of the holiday to enjoy good moments with the little ones, in addition to reinforcing healthy eating habits with a special meal to celebrate the day.

To help with this challenge, the Umami Committee prepared the recipe for Crunchy Chicken with Corn Cream. Umami, one of the five basic tastes of the human palate, is present in the dish thanks to the chicken and corn, ingredients that provide this taste and help improve children’s acceptance of food.

Check out the preparation method and make Children’s Day even more umami:

Crunchy Chicken with Corn Cream

Ingredients:

Chicken

• 500 g chicken fillets
• Half teaspoon salt
• Half teaspoon monosodium glutamate
• 3 tablespoons wheat flour
• 2 lightly beaten eggs
• 3 stale bread rolls, grated
• 1 tablespoon olive oil
• Half tablespoon oregano

Corn Cream

• 2 cups milk (400 ml)
• Half small onion, coarsely chopped
• 1 can corn, drained
• 1 and a half tablespoons cornstarch
• 2 tablespoons oil
• Half teaspoon salt
• Half teaspoon monosodium glutamate

Preparation method

1. Place the fillets on a cutting board and, using a meat mallet, pound until they form a thin layer about 0.5 cm thick. Season with salt and monosodium glutamate.
2. Coat them with wheat flour, beaten egg, and breadcrumbs previously mixed with olive oil and oregano. Bake in a preheated medium oven (180°C) for 10 minutes on each side, or until golden brown.
3. Meanwhile, prepare the corn cream: in a blender, add the milk, onion, half the corn, cornstarch, oil, salt, and monosodium glutamate, and blend for about 5 minutes, or until thick and creamy.
4. Add the remaining corn and stir.
5. Transfer to a medium saucepan and cook over high heat, stirring for 8 minutes or until thickened. Remove from heat and serve alongside the chicken.

Yield: 4 servings
Preparation time: 25 minutes (+20 minutes baking)
Chef’s tip: If desired, deep-fry the fillets in moderately hot oil.

UMAMI
It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000 when researchers at the University of Miami confirmed the existence of specific receptors for this taste in the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main Umami substances. The two main characteristics of Umami are increased salivation and the continuation of the taste for several minutes after eating. To learn more, visit portalumami.com.br.