Indonesian Chicken Rolade with Savory Egg Wrap and Sauce

Rolade Ayam: Indonesian Chicken Roll Delight

Embark on a culinary adventure with this exquisite recipe for Rolade Ayam, a beloved Indonesian chicken roll dish that perfectly balances tender, flavorful chicken with a delightful blend of seasonings and sauces. Ideal for a family meal or an impressive dish for guests, Rolade Ayam is a harmonious combination of savory ingredients, beautifully encased in a delicate egg wrap. Follow the steps below to create this delectable masterpiece.

Ingredients

• Chicken Filling:

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  • 250 grams finely ground chicken thigh
  • 250 grams finely ground chicken breast
  • 1 egg (for the filling)
  • 1/4 teaspoon grated or powdered nutmeg
  • 1/4 teaspoon ground white pepper
  • 1 teaspoon mushroom seasoning or chicken bouillon
  • 1 teaspoon soy sauce
  • 1/2 teaspoon oyster sauce
  • 1/2 teaspoon teriyaki sauce
  • 1/4 teaspoon sweet soy sauce (kecap manis)
  • 1/2 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 tablespoon all-purpose flour

• Egg Wrap:

  • 5 eggs
  • 5 tablespoons sago or tapioca flour
  • 1/2 teaspoon salt

• For Steaming:

  • Plastic wrap or aluminum foil

Steps

1. Prepare the Chicken Filling:

   • In a large mixing bowl, combine the finely ground chicken thigh and breast.
   • Add the egg, grated nutmeg, ground white pepper, mushroom seasoning, soy sauce, oyster sauce, teriyaki sauce, sweet soy sauce, Worcestershire sauce, salt, and all-purpose flour.
   • Mix all the ingredients thoroughly until the mixture becomes smooth and well-blended.

2. Make the Egg Wrap:

   • In a separate bowl, beat the eggs and add the sago or tapioca flour along with the salt. Mix well to ensure there are no lumps.
   • Heat a non-stick skillet over medium heat and pour a thin layer of the egg mixture, cooking it into a thin omelet. Repeat until all the egg mixture is used.

3. Assemble the Rolade:

   • Lay one thin omelet flat on a clean surface.
   • Spread a portion of the chicken filling evenly over the omelet, leaving a small border around the edges.
   • Carefully roll the omelet tightly to form a log shape.
   • Wrap the rolled omelet securely with plastic wrap or aluminum foil, ensuring it is tightly sealed to retain the shape during steaming.

4. Steam the Rolade:

   • Place the wrapped chicken rolls in a steamer and steam over medium heat for approximately 40 minutes.
   • Once steamed, remove the rolls and let them cool slightly before unwrapping.
   • Slice the rolls into bite-sized pieces and arrange them on a serving platter.

Optional Sauce

• Ingredients:

  • 3 tablespoons Worcestershire sauce
  • 3 tablespoons sweet soy sauce (kecap manis)
  • 1 tablespoon soy sauce
  • 2 tablespoons lime juice
  • 1 tablespoon palm sugar
  • 1 small onion, finely chopped
  • 1 teaspoon cornstarch (optional, for thickening)

• Steps:

  • In a small saucepan, combine Worcestershire sauce, sweet soy sauce, soy sauce, lime juice, and palm sugar.
  • Sauté the chopped onion until fragrant and translucent.
  • Add the sauce mixture to the sautéed onion and cook over low heat until it begins to thicken. If desired, mix the cornstarch with a little water and add to the sauce to achieve a thicker consistency.
  • Serve the sauce alongside the sliced Rolade Ayam for a delightful dipping experience.

Serving Suggestion

Rolade Ayam can be enjoyed as a main dish accompanied by steamed rice and a side of fresh vegetables or salad. The combination of the savory chicken filling, tender egg wrap, and rich, flavorful sauce is sure to make this dish a favorite at any dining table.

Explore the flavors of Indonesia with this Rolade Ayam recipe, and bring a touch of culinary magic to your home. Enjoy the delightful experience of making and savoring this traditional dish with your loved ones. Happy cooking!