Teeny-Weeny Coxinha

Ingredients

• 1 cup breadcrumbs plain italian
• 1  carrots peeled quartered
• 1 rib celery stalks quartered
• 1 large chicken breast 
• 8 ounces cream cheese softened
• 1  ears corn 
• 1  eggs 
• 2 cups flour all-purpose
• 1  garlic clove minced
• 2  spring onion thinly sliced
• 3.5 cups chicken broth low-sodium
• 0.5 tablespoon olive oil extra virgin extra-virgin
• 1  onion peeled quartered
• 20 servings salt and pepper to taste
• 1 quart vegetable oil for frying
• 1 tablespoon milk whole

Equipment

• bowl
• paper towels
• sauce pan
• whisk
• mixing bowl
• pot
• stove

Directions

1. In a large pot, preheat oil to 350°F. In another large pot, combine broth, onions, carrots, and celery and bring to a simmer. Carefully add chicken, cover, and reduce heat to medium-low. Poach chicken for 12 to 15 minutes, or until just cooked through. Turn off heat, but leave the pot of hot poaching liquid on the stove.
2. Remove chicken from liquid and let it rest for 10 minutes.
3. For the filling, finely chop or shred chicken into a large mixing bowl.
4. Add cream cheese, corn, green onions, and garlic. Season with salt and pepper. Fold to combine.
5. Strain 1 1/2 cups of the poaching liquid and discard the rest. In a saucepan over high heat, bring reserved liquid and oil to a boil.
6. Add flour and stir vigorously until dough forms. Turn dough out onto a lightly floured surface and knead until smooth, about 5 minutes.
7. Roll out to 1/4 inch thick.
8. Cut out small rounds using a 3-inch circle cutter or the rim of a round cup.
9. Place a small scoop (about 1 tablespoon) of the filling in the center of each round. Pinch dough together at the top to seal, creating plump little teardrop-shaped pouches. In a small bowl, lightly whisk eggs and milk together.
10. Place bread crumbs in another small bowl. Carefully dip each pouch into the egg wash and then the bread crumbs until fully coated. Fry coxinha in small batches for 7 to 9 minutes, or until golden brown.
11. Drain on paper towels, lightly season with salt, and serve hot.
12. Coxinha freeze well and can be made at least a week ahead. There's no need to thaw before frying.
13. From Tiny Food Party!: Bite-Size Recipes for Minature Meals by Teri Lyn Fisher and Jenny Park. Copyright © 2012 by Teri Lyn Fisher and Jenny Park. Published by Quirk Books.