Title: Arook thayin (chicken croquettes burmese style)
 Categories: None
      Yield: 6 Servings
 
      4    Scallions, very finely
           -chopped
    1/2    Fresh green chilies, seeded
           -and very finely chopped (up
           -to 2)
    1/4 c  Chopped coriander leaves
      3    Chicken-breast fillets
           -weighing about 12 oz (350
           -g)
      3 tb Flour
      4    Eggs
           The Juice of 1-1/2 inch
           -(4-cm) piece of fresh
           -ginger crushed in a garlic
           -press, or the grated piece
           Salt
           Light vegetable oil for
           -deep-frying, about 1 inch
           -(2- 1/2 cm) deep
 
  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. Serve hot or cold.
  
  The recipe makes about fourteen 2 1/2-inch (6-cm) fritters and up to
  thirty-six tiny ones.
  
  VARIATION:
  
  An Indian Baghdadi arook thayin is made with a pinch of turmeric.
  
  SERGIO'S NOTES:
  
  Jews from Calcutta, Cochin, Persia, and Iraq began to settle in
  Burma, in Southeast Asia, in the mid-nineteenth century. It was Jews
  of Baghdadi origin who organized the congregation, and it is their
  style of cooking that influenced the Jewish style that developed
  locally. During the Japanese occupation, almost all the community
  fled, many of them to India.
  
  This recipe was given to someone I know by Mrs. Philomene Jacobs of
  the Baghdadi community in India. These delectable fritters - soft and
  creamy, gingery and peppery - make splendid finger food.