Ingredieants
| Measure
| Amount
|
| All-purpose flour | 1 2/3 cups | 200 g |
| Salt | 2 teaspoons | 12 g |
| Water | 1 2/3 cups | 400 g |
| Water | 2 1/2 cups | 600 g |
| Butter or margarine | 2 tablespoons | 30 g |
| All-purpose flour | 1/2 cup | 60 g |
| Water | 1 2/3 cups | 400 g |
| Tomato paste | 2 tablespoons | 30 g |
| Chicken broth | 1 2/3 cups | 400 g |
| Chicken meat
(cooked) | 1 1/4 cups | 175 g |
| Salt | 2 teaspoons | 12 g |
| Black pepper | 1 teaspoon | 2 g |
| Red pepper | 1 1/2
teaspoons | 3 g |
| Lemon juice | 2 tablespoons | 30 g |
|
Instructions
Sift flour in large saucepan. Add salt and 1 2/3 cups of water, blending well.
Set aside. Put 2 1/2 of water in a saucepan. Bring to boil. Stir into
flour-water mixture stirring constantly. Pour in a shallow pan 25 cm (1 inch)
in diameter; cool. Cut into 2 cm (3/4 inch) cubes. Set aside. Melt margarine
in a saucepan. Stir in flour blending well. Brown lightly for 5 minutes stirring
occasionaly. Add 1 2/3 cups of water and tomato paste, mix well. Simmer
gently for 5 minutes. Add chicken broth and diced chicken; stir. Season with
salt and spices. Stir in lemon juice. Bring to boil and simmer gently for 5
minutes. Serve hot with cold batter.
6 servings
|
|
