(makes 4) Chef Rodrigo Ramos, Fogueira restaurant
Prep time: 15 mins Cooking time: 1 hour Ingredients 500g chicken breast 20ml chicken stock 300ml water 300g plain flour 100g unsalted butter 50ml olive oil 50g red onions, chopped 10g garlic, chopped 20g parsley, chopped oil, for deep frying eggs, whisked with 300ml milk breadcrumbs salt 2 500g Method: 1. In a heavy-bottomed pan, boil chicken breast with stock and water until cooked. Remove chicken from pan, let it cool then shred. Reserve liquid in pan. Bring liquid in pan to a boil, stirring in flour, butter and salt. Stir until it forms ball of dough and leaves sides of pan. Allow dough to cool then knead. Heat olive oil in pan and sauté onions and garlic until glossy. Take off heat and add parsley, shredded chicken and salt. Allow to cool. Heat oil for deep frying. Divide dough into lemon-size balls then use your hand to flatten balls into thin discs. Place a portion of chicken mixture in middle then pull sides up to form a ball. Dip in egg then coat with breadcrumbs. Deep-fry until golden brown. Serve hot.