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Chicken Bitterbalen: A Crispy Delight
Ingredients:
For the Filling:
- 1 tablespoon oil for sautéing
- 50 grams chicken fillet, finely chopped
- 1 garlic clove, minced
- 1 small onion, finely chopped
- 1/4 teaspoon dried red chili powder
- 1/2 teaspoon oyster sauce
- 1/4 carrot, finely diced
- 1/2 spring onion, finely chopped
For the Roux:
- 25 grams butter
- 25 grams all-purpose flour
- 100 ml milk
- A splash of milk powder (optional)
- 1/2 teaspoon chopped parsley or celery
- 1/4 teaspoon salt
- 1/2 tablespoon granulated sugar
- 1/4 teaspoon ground black pepper
For Coating:
- 3 tablespoons all-purpose flour
- 1 egg, beaten
- 1/2 cup bread crumbs
Instructions:
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Prepare the Filling:
- Heat 1 tablespoon of oil in a pan over medium heat. Sauté the minced garlic and chopped onion until fragrant.
- Add the finely chopped chicken and cook, stirring occasionally, until the chicken changes color and is cooked through.
- Stir in the dried red chili powder and oyster sauce, mixing well.
- Add the diced carrot and chopped spring onion. Cook until the carrot is tender. Set the filling aside.
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Make the Roux:
- In a separate pot, melt the butter over low heat. Once melted, add the flour and stir continuously to create a roux (a thickening paste).
- Gradually pour in the milk while continuing to stir to prevent lumps. Cook over low heat until the mixture thickens and the raw flour taste is gone.
- If desired, add a splash of milk powder for extra creaminess.
- Stir in the chopped parsley or celery, salt, sugar, and ground black pepper. Mix until well combined.
- Incorporate the prepared chicken filling into the roux, stirring until evenly distributed.
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Shape the Bitterbalen:
- If the mixture is too soft and difficult to shape, you can adjust by adding 1-3 tablespoons of bread crumbs or mashed potato.
- Shape the mixture into small balls, about the size of a walnut.
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Coat the Bitterbalen:
- Prepare a coating station: place 3 tablespoons of flour, beaten egg, and bread crumbs in separate bowls.
- Roll each ball first in the flour, then dip into the beaten egg, and finally coat with bread crumbs.
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Fry the Bitterbalen:
- Heat oil in a frying pan over medium heat. Fry the coated bitterbalen until they turn a golden-brown color and become crispy.
- Remove them from the oil and drain on paper towels.
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Serve:
- Serve your delicious Chicken Bitterbalen hot with a side of sambal or mayonnaise for dipping.
Enjoy your crispy, savory Chicken Bitterbalen, perfect as an appetizer or a tasty snack!