Bori Bori

🛒 Ingredients

• Chicken breast, boneless, skinless 125 g · 206 kcal
• Yellow cornmeal 40 g · 146 kcal
• Parmesan cheese, grated 15 g · 62 kcal
• Onion 40 g · 16 kcal
• Carrot 50 g · 21 kcal
• Celery stalk 40 g · 6 kcal
• Chicken broth 150 g · 15 kcal
• Bay leaf 1 g · 0 kcal
• Black peppercorns 1 g · 0 kcal

👨‍🍳 Instructions

1. Place chicken in a large pot with water, chopped onion, carrot, celery, bay leaf, and peppercorns. Bring to a boil, then reduce heat and simmer for 60-90 minutes until the chicken is cooked through and tender, and a rich broth forms.
2. Remove chicken and bay leaf from the pot. Shred the chicken meat once cool enough to handle, then set aside. Strain the broth and discard the boiled vegetables.
3. In a bowl, combine yellow cornmeal, grated Parmesan cheese, and a pinch of salt. Gradually add a few tablespoons of the warm chicken broth, mixing until a firm, pliable dough forms.
4. Roll small portions of the dough between your palms to create marble-sized balls, about 1-1.5 cm in diameter.
5. Bring the strained chicken broth to a gentle simmer. Carefully drop the cornmeal and cheese balls into the simmering broth.
6. Cook the bori bori for about 10-15 minutes, or until they float to the surface and are cooked through.
7. Add the shredded chicken back to the broth, heat through for a few minutes, and serve immediately. Garnish with fresh chopped parsley if desired.