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Arook Thayin (chicken Croquettes Burmese Style)

Updated June 14, 2018


  • 4 scallions, very finely chopped
  • 1/2-2 fresh green chilies, seeded and very finely chopped
  • 1/4 cup chopped coriander leaves
  • 3 chicken-breast fillets weighing about 12 oz (350 g)
  • 3 tablespoons flour
  • 4 eggs
  • Juice of 1 1/2" (4-cm) piece fresh ginger crushed in a garlic press or grated
  • Salt
  • Light vegetable oil for deep-frying, about 1 inch (2 1/2 cm) deep


Serves 6. Chop the scallions, chilies (half a chili is enough for me), and coriander in the food processor. Then add the chicken, flour, eggs, ginger, and salt, and process until the chicken is finely chopped and all the ingredients are well blended (I have overprocessed the chicken to a paste by mistake, and the result was also delightful). Chill, covered, for 1-2 hours. Deep-fry by the heaping tablespoon (dip the spoon in oil so that the mixture does not stick) in medium-hot oil, turning over once, until browned all over. Drain on paper towels. The recipe makes about fourteen 2 1/2-inch (6-cm) fritters and up to thirty-six tiny ones. Serve hot or cold.

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