Savory Steamed & Crispy Chicken Cilok Delight

Title: Steamed & Crispy Cilok with Chicken Filling

Ingredients:

“Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer.

• Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business

Get started now and elevate your projects!

• 100 grams tapioca flour (I used sago tani)
• 100 grams all-purpose flour (I used medium protein)
• 2 cloves garlic, finely minced
• 1/8 teaspoon ground pepper
• Salt to taste (I used 3/4 teaspoon, measuring spoon)
• Chicken-flavored broth powder to taste (I used 3/4 teaspoon)
• 1/4 teaspoon granulated sugar
• 150 ml chicken broth or plain water
• A small amount of scallions, finely chopped
• A small amount of celery, finely chopped
• A small amount of carrots, grated using a cheese grater
• Shredded boiled chicken to taste

Steps:

1. Mix the tapioca flour, all-purpose flour, scallions, celery, and grated carrots in a bowl. Set aside.
2. Bring the chicken broth (or water), salt, ground pepper, granulated sugar, and chicken-flavored broth powder to a boil.
3. While hot, pour the boiling mixture over the flour mixture. Stir with a wooden spoon until it forms a dough and can be shaped. If it is difficult to combine, continue mixing with your hands or fingertips, kneading lightly until smooth.
4. Shape the dough into small balls, flatten them, add the chicken filling, and then close and reshape into balls. Repeat until all the dough is used. (Lightly oil your hands and the plate to prevent the dough from sticking).
5. Boil the cilok balls in boiling water until they float. Let them float for 10 minutes to ensure they are thoroughly cooked.
6. Remove and drain.
7. To serve, steam the cilok until fully cooked and expanded. For crispy cilok, dip the cilok balls in beaten egg or a mixture of flour and a little water, then coat with coarse bread crumbs, pressing gently to adhere. Fry until cooked.
8. Steamed cilok is ready to be served.
9. Crispy cilok is ready to be served.

Serve with sambal sauce and sweet soy sauce or peanut sauce. I used sambal sauce mixed with water, ground pepper, a little sugar and salt, minced garlic, and fried chili, thickened with cornstarch. Boil until bubbling. Top the cilok with fried shallots and celery, then drizzle with the sauce and sweet soy sauce.

Enjoy these delightful and versatile cilok, whether steamed or crispy, with the perfect balance of flavors and textures that will leave you wanting more!