"Laughter is the brush that sweeps away
the cobwebs of
the heart."
Recipe courtesy of
Liz De la Cruz
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Chicken: Put the cubed/shredded roasted chicken into a food processor a little at a time, and process until smooth. White Sauce: Lightly sautee diced onion, drain well, and set asside. Melt the butter in a large sauce pan. Add the flour slowly, stirring continuously with a fork or whisk. Add salt and pepper and continue stirring for approximately 4 minutes. Add whipping cream and milk slowly, continuing to stir and cook until thickened. Add the chicken boullion cubes, crushing to melt into sauce. Remove from heat and then add the nutmeg, sauteed onion, chili garlic sauce and chives. Cool slightly, then mix with the processed chicken. Refrigerate overnight in a tightly covered bowl. Next day form balls slightly smaller than an egg. Breading: Beat the eggs together well one at a time, and add a little milk, continue mixing vigorously. Place the Panko bread crumbs in a shallow plate immediately next to the bowl of milk/eggs. In a large, deep frying pan, add corn oil [approximately 1" deep]. Heat oil to medium high. Dip cold chicken balls into egg mixture, then cover well with Panko bread crumbs; gently lower croquets into the hot oil. When croquets are brown on one side, roll over and brown the other side. Drain well on paper towels. And when cool enough to touch, place on serving dish. |