3 cups all-purpose flour
2 cups water
2 cups milk
2 tablespoons butter
1 teaspoon monosodium glutamate (MSG)
Ajinomoto
1 tablet chicken broth 1 kg yuca, cooked and drained
Filling
3 cups water
1/4 cup butter
1 tablespoon chopped green onion
1 tablespoon chopped fresh cilantro
2 tablespoons English sauce
20 pitted green olives
2 cloves garlic, minced
amassed
2 boneless chicken breasts
1 medium onion, finely chopped
Salt and black pepper to taste
To coat
1 cup cornstarch 4 egg whites
3 cups all-purpose flour
2 cups water
2 cups milk
2 tablespoons butter
1 teaspoon monosodium glutamate (MSG)
Ajinomoto
1 tablet chicken broth 1 kg yuca, cooked and drained
Filling
3 cups water
1/4 cup butter
1 tablespoon chopped green onion
1 tablespoon chopped fresh cilantro
2 tablespoons English sauce
20 pitted green olives
2 cloves garlic, minced
amassed
2 boneless chicken breasts
1 medium onion, finely chopped
Salt and black pepper to taste
To coat
1 cup cornstarch 4 egg whites
Dissolve the chicken broth tablet in water and bring to a boil
Add butter, mix well, and let simmer
Add yuca and stir occasionally with a wooden spoon until it breaks down
In a separate bowl, combine flour and MSG
Set aside
Pour the yuca mixture into a container and add flour gradually until the dough forms a ball. Reserve
Filling: Fry onion and garlic in half of the butter
Cook chicken breast for 7 minutes
Add one tablespoon of English sauce, black pepper, salt, and cover with water
Cook for 20 minutes or until chicken is tender
Defrost
Fry defrosted chicken in remaining butter with olives, remaining English sauce, chopped green onion, and a pinch of salt
Mix well
Remove from heat and let cool
Assemble the fritters
Beat egg whites until frothy, coat fritters with cornstarch, and fry four at a time to prevent bursting.
