Indonesian Chicken Ragout Risoles
Ingredients
Chicken ragout
- 1 kg chicken breast (boiled and cut into cubes or shredded)
- 250 g carrot (cut into small cubes, briefly boiled, drained)
- 250 g potato (cut into small cubes, briefly boiled, drained)
- 150 g unsalted butter
- 10 shallots (cut into small cubes)
- 10 garlic cloves (cut into small cubes)
- A little spring onion and celery
- 250 g cheddar cheese
- 100 g parmesan cheese
- 1000-1200 g extra yield milk or UHT milk
- Salt, sugar, and white pepper to taste
- 100 g all-purpose flour (for slurry)
Risoles wrapper
- 700 g all-purpose flour
- 7 eggs
- 1200 g UHT milk
- Salt to taste
Preparation
Ragout
Melt the unsalted butter and sauté the shallots and garlic until fragrant.
Add the chicken and stir well.
Add the carrot and potato, then cook briefly.
Pour in the milk and wait for it to boil.
Add the cheese and wait until the mixture thickens.
Season with salt, sugar, and pepper to taste.
Add the spring onion and celery.
Stir in the flour slurry and cook until very thick.
Turn off the heat and let it cool.
Wrapper
Mix the flour, eggs, UHT milk, and salt using a whisk, adding the milk gradually until smooth.
Strain the batter through a fine sieve.
The batter is ready to use in a pan.
Assembly and frying
While the wrapper is warm, roll it with the filling; no need for egg white or flour paste if warm.
Dip the rolls in egg white, then coat with finely blended breadcrumbs.
Chill briefly in the refrigerator, then fry until golden.
Tips
This recipe makes enough ragout for about 60 risoles; for slimmer risoles, it can make 80-90.
Use a 20 cm Maxim Teflon pan for the wrapper; oil it thinly once, no need afterward as it does not stick easily.
Handle the wrapper while warm for better adhesion; be cautious with the heat to avoid burns.
