Risoles Ragout Ayam (Indonesian Chicken Ragout Rissoles)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 120 gr Wortel-potong dadu, 100 gr Terigu, ½ st Pala bubuk
• 8 gr Bawang putih-haluskan, 1 Daun bawang & 1 Seledri-iris
• 150 gr Kentang-potong kecil & rebus ½ matang, 2½ st Garam
• 2 st Terigu+6 st Air-untuk perekat, 250 ml Susu, 2½ st Gula
• 45 gr Bawang bombay-cincang, 150 ml Kaldu,60 gr Mentega
• 200 gr Ayam-potong kecil, 1 st Lada bubuk, Minyak goreng

Pelapis:

• 25 gr Terigu+100 gr Panko, 2 Telur-kocok

Bahan Kulit:

• 300 gr Terigu, 3 Telur, 50 gr Mentega-cairkan, 150 ml Air
• 400 ml Susu, 2 st Garam

Cara membuat

• Kulit: Campur hingga rata & halus semua bahan kulit. Psknan pan ukuran 20 cm, tuang adonan per 3 sm di pan, ratakan sambil diputar, buat dadar tipis. Ulangi hingga adonan habis. Akan didapatkan sekitar 26-27 lembar dadar.
• Tumis bawang putih, bombay & ayam dengan mentega hingga matang. Mskkan wortel, kentang, seledri, daun bawang & bumbu2. Tuangi susu & kaldu, aduk hingga mendidih. Beri terigu sedikit2 sambil diaduk hingga adonan menjadi padat. Biarkan adonan mendingin.
• Ltkkan 1 sm adonan di kulit, gulung, beri perekat, celup di telur, gulingkan di panir. Simpan di kulkas 1 jam, keluarkan, tunggu 15 menit.
• Panaskan minyak yang banyak diwajan, goreng risoles hingga kuning kecokelatan dengan api sedang.

Ingredients

• 120 gr Carrot & 200 gr Chicken fillet-diced, 2½ tsp Salt
• 150 gr Potato-small cut-boiled ½ done, 100 gr Flour, Oil
• 8 gr Garlic-grind, 45 gr Onion-chopped, 250 ml Milk
• 1 Green onion & 1 Celery-sliced, 1 tsp ground Pepper
• ½ tsp Nutmeg powder, 60 gr Butter, 150 ml Broth
• 2 tsp Flour+6 tsp Water-sealer, 2½ tsp Sugar

Coating:

• 25 gr Flour+100 gr Panko crumbs, 2 Eggs-beat

Wrapper ingredients:

• 300 gr Flour, 3 Eggs, 50 gr Butter-melted, 150 ml Water
• 2 tsp Salt, 400 ml Milk

Directions

• Wrapper: Combine all of the wrapper ingredients; beat until smooth without any lumps. Heat a 20 cm nonstick pan. Pour 3 tbsps of batter into the pan. Immediately swirl the pan so that batter covers the base completely. Make a thin omelette. Repeat the procedure for the rest of the batter. Makes about 26-27 wrappers.
• Sauté the garlic, onion & chicken with the butter until the chicken cooked. Add in the carrot, potato, celery, green onion & seasoning. Pour in milk & broth; stirring occasionally until it boiled. Add in the flour little by little; stir quickly until the batter thickens. Remove from the heat & allow the batter to cool down completely.
• Place 1 tbsp of the batter in the center of each wrapper. Fold both upper sides towards the middle over the filling. Fold one side in & then roll the wrapper up. Seal the end side with the sealer. Dip rissoles into beaten eggs & then coat them evenly with the bread crumbs mixture. Cover & keep them in refrigerator for 1 hour. Take it out & let it stand for 15 min before frying.
• Heat the oil over medium heat; deep fry the rissoles over medium heat until golden brown.