Dough:
750 g of chicken breast
2 cups (chopped) of spinach
1 and 1/2 cups of chopped scallions
1 cup (chopped) of texturized soy protein
2 cups of hot water
1 tablespoon of salt
3 cloves of garlic, minced
1 tablespoon of olive oil
1/4 cup of all-purpose flour
Sauce:
1 tablespoon of margarine
1/2 cup of chopped onion
1 clove of garlic, minced
1 tablespoon of all-purpose flour
1 cup of orange juice
2 tablespoons of soy sauce (shoyu)
Dough:
750 g of chicken breast
2 cups (chopped) of spinach
1 and 1/2 cups of chopped scallions
1 cup (chopped) of texturized soy protein
2 cups of hot water
1 tablespoon of salt
3 cloves of garlic, minced
1 tablespoon of olive oil
1/4 cup of all-purpose flour
Sauce:
1 tablespoon of margarine
1/2 cup of chopped onion
1 clove of garlic, minced
1 tablespoon of all-purpose flour
1 cup of orange juice
2 tablespoons of soy sauce (shoyu)
Pound the chicken breast in a food processor until it forms a homogeneous mass and reserve
Let the soy protein rehydrate in hot water for 15 minutes
Drain well and combine with the chicken
Add the spinach, scallions, salt, garlic, olive oil, and flour
Mix well
Shape into balls and bake in a medium oven
For the sauce, melt the margarine and sauté the onion and garlic
Dissolve the flour in orange juice and add to the refogado, stirring constantly to prevent lumps
Add soy sauce and turn off the heat
Arrange the balls on a platter and cover with the orange and soy sauce mixture.
