Ingredients
The following ingredients have 4 Servings
- 35 ozs Chicken breasts (without skin)
- 11 cups water
- 3 chicken stock
- 6.667 cups Cornmeal
- 1 bunch parsley
- 1 Tbsp salt
- 1 tsp peppers
- 3 cloves garlic cloves
- 1 Tbsp tomato puree
- 1.667 cups Sour cream
- Fat (for deep-frying)
Instruction
- Put the chicken into a pressure cooker with 2 litres water and the 3 stock cubes and cook for 15 minutes. Then set aside and leave to cool. Take the meat out of the stock and mince using the coarse disc of your mincer.
- Mix 500 g cornmeal with 1/4 tbsp salt and 400-500 ml cold water and leave to stand.
- Wash the parsley, shake dry and pick off and finely chop the leaves. Stir into the minced chicken with 3/4 tbsp salt and the pepper. Mix the meat with the rest of the cornmeal and a little stock to make a smooth, shapeable 'dough'. Add the tomato puree, press the garlic into the mixture and mix well.
- Mix the sour cream with the cooled cornmeal, season lightly with salt if you wish and add a little stock if necessary.
- To make the chicken balls, put 2-3 tbsp of the chicken mixture on your moistened hand, flatten slightly and put a heaped tsp of the sour cream mixture in the middle. Wrap the meat mixture around the filling and form into a ball.
- Place the chicken balls on a moistened board while you make the rest. Deep-fry in hot fat until golden brown and serve with chilli sauce.
