Nice day to all of you in this beautiful community of Hive Food. I had heard about the contest that was taking place a few days ago and I wanted to participate since Arepa, as a good Venezuelan, is one of the foods we eat the most at home.

Thinking about what to prepare to present in the contest, I decided to recreate one of the meals that we loved to eat when we had the opportunity to do so outside the house, a rich Broaster style chicken with shredded salad and the delicious fried arepitas that for this contest I have added an ingredient that makes them a delight "Anis dulce or Anis chiquito".

I prepare the fried chicken in my own way, it is not a recipe that I have seen somewhere or have been taught, it is a mixture of a little of other recipes I have seen, but I must say that it is very tasty. The arepitas dough is a recipe that reminds me of my grandmother and my mother, who used to make it when we were little.

The aniseed that I have added to the dough should be used in small quantities because its flavor is strong if used in excess. It gives a pleasant flavor to food, although it is also very useful to fight indigestion and gas, when prepared as a tea or infusion.

• Depressed chicken.
• Corn flour.
• Cabbage.
• 1 carrot.
• Mayonnaise.
• Mustard.
• Honey.
• Salt.
• Sugar.
• Oregano.
• Ground Garlic.

Now we prepare the dough for the arepitas: In a bowl we add 2 cups of corn flour, half a teaspoon of salt, two teaspoons of sugar and half a small aniseed. Add water little by little and begin to knead until the dough does not stick to your hands and is smooth.

We form small balls and then compress them to form our arepitas that we will take to a frying pan with vegetable oil to fry, turning to cook on both sides until they are golden brown.

When the chicken has macerated we take it to a frying pan with a little water, just until it is half covered. Let it cook, turning until the water dries. At this moment we remove it and let it cool.

We beat two eggs, we put wheat flour in a plate and corn flour in another one and when the chicken was cold we pass it through egg, then through wheat flour, again through egg and we finish passing it through yellow corn flour. Then we fry them on both sides until they are golden brown and crispy.