Coxinha

Ingredients

• 500 g chicken breast
• 500 ml chicken stock
• 350 g flour
• 40 g butter
• 150 g cream cheese
• 3 stalks scallions
• 2 whole eggs
• 200 g breadcrumbs
• 800 ml vegetable oil

Steps

1. Simmer chicken breast in stock for 20 minutes until cooked; shred finely.
2. Mix shredded chicken with cream cheese, chopped scallions, and salt.
3. For the dough: bring the poaching stock to a boil with butter and salt.
4. Whisk in flour all at once and stir vigorously with a wooden spoon until it forms a smooth, elastic dough that pulls from the pan.
5. Cool the dough 10 minutes until handleable.
6. Roll golf-ball portions, flatten each into a disc, place a heaping tablespoon of chicken filling in the middle.
7. Pinch dough up and around the filling, twisting the top into a raindrop shape.
8. Roll each coxinha first in beaten egg, then in fine breadcrumbs.
9. Deep-fry in 175°C oil 4-5 minutes until deep golden.
10. Drain and serve hot.

Tips

• The dough should be sticky-elastic; a splash more stock if too stiff.
• Freeze breaded coxinhas before frying and they hold shape better.