Chicken drumstick - I

Chicken drumstick - I


Ingredients:


Massa:


4 cups (tea) of wheat flour sifted
4 cups (tea) chicken broth unsalted nonfat strained
½ cup (tea) of corn oil
2 tablets of chicken or beef
1 pinch of salt

Filling:

1 pound of beef or chicken (drumstick Wing)
2-3 ripe tomatoes skinned seeded
1 large onion, grated
1 teaspoon (tsp) grated ginger
2 spoons (soup) of dried oregano, rub hands before using
2 tbsp (tablespoons) chopped basil
2 spoons (soup) of oil
1 pinch of nutmeg
1 pinch of pepper or pepper sauce
1 cup of hot water

How to Prepare:

Place in a large saucepan four cups of chicken broth with the tablets of broth, oil and salt, bring to a boil over high heat.
When it boils throw the flour all at once, stir quickly with a wooden spoon until blended ingredients, cooking until leaves drop from the bottom of the pan.
Remove from heat and beat the dough is still warm enough until cool well.
In a separate pan put oil, pieces of shredded chicken thighs or wings, add the onion, chopped tomatoes, broth, saute and add a little water to cook the chicken well.

When you're halfway through cooking, add the oregano, basil, ginger nutmeg, pepper and salt.

Leave cooking until the chicken meat is tender and broth without
Once cooked let cool.

Peque a ball of mass open hands, put a drumstick of the wing, leaving the bone showing.

Deep Fry:

Pass the egg without knocking and then in breadcrumbs.
Fry in hot oil until golden brown. Lower the heat to prevent burning.

Place on paper towel to remove excess fat.

Serve on a platter around place lettuce leaves

Freezing:

You can freeze raw open. See below.
Spread the drumsticks in a form far from one another, then it froze, take them pass for bags, take out the air and tie, or close the sealer.