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Madeleine &
Clancy Philippe

Copyright © Clancy J Philippe |
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Chicken in Batter (Croquettes de Volaille)

Madeleine Philippe of Mauritius-Australia Connection, Skye, Victoria
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Ingredients for
Chicken Croquettes:
Batter:
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Madeleine Philippe
Recipes from Mauritius

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Method:
- Cut chicken into approximately 1 cm (half inch) pieces.
- Season the chicken pieces with the fish sauce, salt and pepper. Set
aside to absorb seasoning. Be careful not to add too much salt.
- Beat up the 2 eggs and 1 tablespoon water.
- Mix the flour and salt. Gradually blend in the egg mixture. Add water
little by little to obtain a thick batter consistency. It should just run off
slowly from a tablespoon.
- Add the corn flour to the chicken pieces and mix thoroughly. Mix the
chicken pieces into the batter to uniformly coat every chicken piece.
- Heat oil (enough to cover croquettes during frying) in a deep frying pan to simmering point. Reduce heat to low.
- Spoon out the chicken pieces one at a time with a batter coating and
drop into the simmering oil. Cook to a light golden brown colour.
- Remove cooked croquettes, drain and serve hot with chilli sauce or
sauce d'ail (refer to "Sauce d'ail recipe").
More recipes from the Mauritius-Australia Connection
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