Crispy Chicken Risoles with Savory Vegetable Filling

Delicious Chicken Risoles Recipe

Indulge in the delightful flavors of Indonesian cuisine with this recipe for Risoles Ayam, a savory chicken-filled pastry with a crispy exterior and a flavorful filling. Perfect for a snack or appetizer, these risoles are sure to impress your guests with their rich taste and satisfying crunch. Follow this detailed recipe to create your own batch of these delectable treats.

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Ingredients:

For the Skin:

• 200 grams all-purpose flour
• 2 tablespoons tapioca flour (or sago flour)
• 1 large egg
• 3 tablespoons vegetable oil
• 1/2 tablespoon salt
• 600 milliliters water

For the Filling:

• 250 grams chicken breast (fillet)
• 250 grams carrots
• 250 grams potatoes
• 4 shallots (finely minced)
• 3 cloves garlic (finely minced)
• 1 tablespoon cornstarch
• 50 milliliters water
• Chicken stock (as needed)
• Salt (to taste)
• Ground pepper (to taste)

For Coating:

• Prepared skin batter (from the skin ingredients)
• Bread crumbs (as needed)

Instructions:

Preparing the Filling:

1. Cut and Boil: Dice the potatoes and carrots into small pieces. Boil the chicken until cooked through, then remove and set aside, reserving the chicken stock. Chop the cooked chicken into small cubes.

2. Cook Vegetables and Chicken: In a pan, heat a little oil and sauté the minced shallots and garlic until fragrant. Add the diced potatoes, carrots, and chicken. Stir briefly to combine.

3. Add Liquids and Seasonings: Pour in some of the reserved chicken stock and season with salt and ground pepper. Cook until the vegetables are tender and the liquid has mostly evaporated.

4. Thicken the Mixture: Mix the cornstarch with 50 milliliters of water to make a slurry. Add this mixture to the pan, stirring well to combine. Cook until the filling is thickened and any remaining liquid has evaporated. Set aside to cool.

Making the Skin:

1. Prepare the Batter: Combine the all-purpose flour, tapioca flour, egg, vegetable oil, salt, and water in a bowl. Whisk until the mixture is smooth and free of lumps. If needed, strain the batter to ensure it’s completely smooth.

2. Cook the Crepes: Heat a non-stick frying pan (preferably a 22 cm diameter pan) over medium heat. Pour in a ladleful of the batter and tilt the pan to spread it evenly. Cook until the edges lift and the bottom is lightly golden. Repeat until all the batter is used, setting aside the crepes as you go.

Assembling the Risoles:

1. Fill and Fold: Place a tablespoon of the cooled filling in the center of each crepe. Fold the sides over the filling to form an envelope shape, then fold the top and bottom to seal completely.

2. Coat and Chill: Dip each risoles in the reserved batter (made from the skin ingredients) and then coat with bread crumbs. Place them in the refrigerator for a short time to help the coating adhere better.

Frying:

1. Heat the Oil: In a large pan or deep fryer, heat enough oil to fully submerge the risoles over medium-high heat.

2. Fry the Risoles: Fry the risoles in batches until they are golden brown and crispy. Make sure not to overcrowd the pan to ensure even cooking.

3. Drain and Serve: Remove the risoles from the oil and drain on paper towels. Serve hot and enjoy!

Tips:

• Ensure that the filling is completely cooled before assembling to prevent the crepes from becoming soggy.
• Adjust the seasoning according to your taste preferences.
• For an extra crispy texture, you can double-coat the risoles with the batter and bread crumbs.

Enjoy your homemade Risoles Ayam, a delightful treat that brings together the flavors of chicken and vegetables in a crispy, golden package. Perfect for any occasion, these risoles are sure to be a hit at your next gathering!