Cook chicken, onion and all 500 g water at 95 °C for 18 minutes; shred chicken and retain all broth for the dough.

Ingredients

• 500 gChicken, broiler or fryers, breast, skinless, boneless, meat only, raw
• 350 gWheat flour, white, all-purpose, unenriched
• 120 gCheese, cream
• 180 gBread, crumbs, dry, grated, plain
• 150 gEgg, whole, raw, fresh
• 120 gOnions, raw
• 500 gBeverages, water, tap, drinking
• 259 gOil, vegetable, soybean, refined
• 4 gSalt, table

Method

1. Cook chicken, onion and all 500 g water at 95 °C for 18 minutes; shred chicken and retain all broth for the dough.
2. Stir flour into hot liquid for 5 minutes until cohesive dough forms; cool 10 minutes.
3. Mix chicken with cream cheese. Shape twelve croquettes, fill and coat in egg and breadcrumbs.
4. Heat about 900 g oil to 175 °C in a deep pot and fry the croquettes in three batches of four for 5 minutes each; let the oil return to 175 °C between batches.
5. Drain on a rack for five minutes. The recipe makes twelve large croquettes, one per serving.