Traditional Indonesian Risoles Recipe

Indonesian Chicken Rissoles (Risol/Risoles Ragout …

WebDec 13, 2013 · Melt butter in a pan and saute onions and garlic until fragrant and soft, about 3 minutes. Add the carrots, shredded chicken, chicken …

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1. Steam the chicken meat until cooked through, about 10-15 minutes. I like to steam versus boiling because by steaming, the meat doesn't taste bland. Save the juice for other use (It's good stuff). When it's cool enough to handle, shred the meat. Set aside
2. In a large mixing bowl, add in all-purpose flour, salt, sugar, and eggs. Stir to mix everything. Gradually add in the milk and stir to mix thoroughly. Lastly add in the melted butter. Important step: Strain the mixture to get rid of any lumps
3. Mix 1 Tbsp of all-purpose flour and water in a bowl. It should be a consistency of a thick paste. Lay one skin on a flat surface and spoon about 1 Tbsp of the filling, spread them in the middle of the skin (more towards your body). Fold the bottom part (the part near your body) and then the two sides and rolled it halfway and smear the paste on the remaining skin and fold over to seal. It will look a bit flatter after it's being wrapped. Continue with the rest of the skins and fillings
4. Prepare the coating by mixing flour, cornstarch, and water. It should be a thin paste consistency, but not too watery. You don't need to thaw the risoles

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