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CHICKEN AND MUSHROOM CROQUETTES

Ingredients:

1/4 cup MAGNOLIA GOLD BUTTER UNSALTED
1 (410 g) can mushrooms pieces and stems, drained
1 pc chicken bouillon cube
1/4 cup MAGNOLIA ALL PURPOSE FLOUR
2 (150 g each) cans PUREFOODS CHICKEN IN BROTH, drained
1 L MAGNOLIA PURE FRESH MILK
1/4 tsp iodized fine salt
1/8 tsp pepper
1 L cooking oil

Breading

1 cup MAGNOLIA ALL PURPOSE FLOUR
2 pc MAGNOLIA BROWN EGGS, beaten
1 (230 g) pack Japanese bread crumbs

Procedure:

  1. Melt butter over medium heat in a pan. Add mushrooms and sauté for 3 to 5 minutes. Add flour and chicken. Cook until it forms a paste.
  2. Slowly pour in milk while stirring and let simmer for 10 minutes or until very thick. Season with salt and pepper.
  3. Transfer mixture to a heat proof pan. Cool then refrigerate until mixture sets.
  4. Using a spoon, scoop mixture and shape into small balls. Dredge in flour, dip in eggs and roll in breadcrumbs.
  5. Fry croquettes in hot oil and drain excess oil on paper towels before serving.

Makes 12 pieces.

Tip/s:

  • Use PUREFOODS CORNED BEEF 
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