Cut chicken breasts into cubes, and place in a saucepan with onion, garlic, butter, stock cube, salt and pepper and 1 1/2 cups of water.

Cook over medium heat for 30 minutes or until the chicken is cooked through.

Strain the solids from the broth, retaining the broth and the solids.

Finely chop the chicken to make the filling. Add the parsely and green onion to the chicken.

Measure the remaining broth into a saucepan. You will need 1 1/2 cups so make it up with extra water.

Add the chicken mixture to the pan and stir to combine.

Add all the flour and stir vigorously with a wooden spoon for one minute until the dough becomes stiff.

Remove the dough from the heat and allow to cool slightly.

Turn the dough out to a floured board and knead until the dough is smooth, adding more flour if the mixture is too sticky.

Using your hands or a tablespoon, break the dough into pieces.

Coat with the beaten egg and next, roll in the breadcrumbs.

Deep fry for 8 minutes at 180
°C or until golden brown.

Drain on towels and sprinkle with salt. Serve warm.