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Print this Recipe    Arook Thayin

Arook Thayin (Chicken Croquettes Burmese Style)
Serves 6

4 scallions, very finely chopped
1/2-2 fresh green chilies, seeded and very finely chopped
1/4 cup chopped coriander leaves
3 chicken-breast fillets weighing about 12 oz (350 g)
3 tablespoons flour
4 eggs
Juice of 1 1/2" (4-cm) piece fresh ginger crushed in a garlic press or grated
Salt
Light vegetable oil for deep-frying, about 1 inch (2 1/2 cm) deep

Chop the scallions, chilies (half a chili is enough for me), and
coriander in the food processor. Then add the chicken, flour, eggs,
ginger, and salt, and process until the chicken is finely chopped
and all the ingredients are well blended (I have overprocessed the
chicken to a paste by mistake, and the result was also delightful).
Chill, covered, for 1-2 hours.

Deep-fry by the heaping tablespoon (dip the spoon in oil so that
the mixture does not stick) in medium-hot oil, turning over once,
until browned all over. Drain on paper towels. The recipe makes
about fourteen 2 1/2-inch (6-cm) fritters and up to thirty-six tiny
ones. Serve hot or cold.

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