Crispy Indonesian Chicken Vegetable Risoles

Risoles Ayam Sayur (Indonesian Chicken and Vegetable Risoles)

Ingredients

• 250 grams chicken fillet
• 5 carrots
• 5 potatoes
• Salt (to taste)
• Ground pepper (to taste)
• Sugar (to taste)
• 6 cloves garlic
• 500 grams all-purpose flour
• 2 eggs
• Water (as needed)
• Bread crumbs
• Cooking oil (for frying)

Steps

1. Prepare the Chicken and Vegetables:

   • Begin by boiling the chicken fillet until it is thoroughly cooked. Once cooked, cut the chicken into small, bite-sized cubes.
   • Peel the carrots and potatoes, then dice them into small cubes of similar size to the chicken.

2. Create the Filling:

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   • Finely mince the garlic.
   • In a large pan, sauté the minced garlic until it becomes fragrant. Add in the ground pepper, sugar, and salt, stirring well to combine.
   • Add the diced carrots, potatoes, and chicken to the pan, stirring to ensure everything is well-coated with the seasoning.
   • Pour in a small amount of water to help the flavors meld together and to cook the vegetables thoroughly. Continue to cook until the water has evaporated and the mixture is dry. Remove from heat and let the filling cool.

3. Prepare the Wrappers:

   • In a large mixing bowl, combine the all-purpose flour with the eggs and a pinch of salt. Gradually add water while stirring continuously until the batter reaches a consistency that is neither too thick nor too runny.
   • Heat a small non-stick skillet (or Teflon pan) over medium heat. Lightly grease the skillet, then pour a small amount of the batter into the skillet, tilting it to spread the batter evenly and thinly.
   • Cook each side of the wrapper until it is just set but not browned. Repeat this process until all the batter is used up, stacking the wrappers on a plate.

4. Assemble the Risoles:

   • Take one wrapper and place a spoonful of the filling in the center. Fold the wrapper over the filling, tucking in the sides and rolling it up tightly to form a neat package. Repeat with the remaining wrappers and filling.

5. Coat and Fry:

   • Beat the remaining eggs in a bowl. Dip each filled risole into the beaten eggs, then roll it in the bread crumbs, ensuring it is evenly coated.
   • Heat the cooking oil in a deep fryer or large skillet over medium-high heat. Fry the risoles in batches until they are golden brown and crispy on all sides.
   • Remove the fried risoles from the oil and drain them on paper towels to remove any excess oil.

6. Serve:

   • Serve the risoles warm, accompanied by your favorite dipping sauce or as part of a larger meal spread.

Enjoy your homemade Risoles Ayam Sayur, a delightful Indonesian snack that combines tender chicken and vegetables with a crispy outer layer. Perfect for gatherings or as a savory treat at any time of the day.