Categories: brazilian, chicken, deep fry

Ingredients

• 1 (1/4-ounce) package dry active yeast
• 1 cup warm water (105 degree F)
• 1/4 cup sugar
• 1 egg, beaten
• 2 teaspoon salt
• 1 cup milk, warmed
• 4 ounces melted butter, plus 2 ounces
• 5 to 5 1/2 cups flour, plus more for dusting

Directions

1. Cut chicken breasts into 2 inch cubes.

2. Combine chicken, onion, garlic, beef bouillon, salt, pepper, butter and water in a large saucepan. Cook over medium heat for about 30 minutes or until done. Remove chicken breasts.

3. When the chicken breasts are cool enough, shred using hands or coarsely chop. Add chopped green onions and mix well.

4. Bring the remaining broth to boil. Add flour to the boiling broth and stir vigorously with a wooden spoon for about 1 minute until it becomes dough. Remove dough from pan, knead until smooth.

5. Flatten dough with rolling pin to about 1/4-inch thick and cut medium size circles with a biscuit cutter. Place dough in your palm, add a small cube of cream cheese and a teaspoon of the chicken filling. Make sure you can close the dough with the filling inside. Repeat the process until all the dough is used.

6. Fold and close the dough in a shape of a drum stick. Baste the filled dough with egg wash and roll them over the bread crumbs. Deep fry the pastries at 350 F for about 8 minutes or until golden brown.

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