Risoles with Chicken Ragout

Description:
This chicken roll is adapted from Ci Ine's recipe and I have been making this snack at least for 5 times now. Everybody who has tried this snack, loves it. It's really nice. Seriously.

Ingredients:
Risoles Wrap
Lengkapnya lihat di tempat Ci Ine (Elkaje) ya...

500 g bread flour
4 eggs, extra large 59 g min mass
2 Tbsp vegetable oil
0.5 tsp salt
1 tsp baking powder
80 g full cream milk powder
1350 mL water


Risoles Filling
Lihat di tempat Ci Ine juga - yang aku punya ditambahkan buncis

450 g cooked mince chicken (cook with a little bit of oil and drain the excess moisture) or boiled & diced chicken breast
175 g carrot, finely diced
150 g string beans, finely sliced
100 g onion, finely diced
2 spring onion, finely sliced
2 Tbsp oil

0.6 tsp nutmeg
1.3 tsp white pepper
2.5 Tbsp sugar
1.5 tsp salt
7 Tbsp full cream milk powder
750 mL water

0.75-1 cup flour, sifted over the mixture on the pan. Put more or less flour depending on the desired viscosity of the sauce. Not too thick or too thin, still spreadable.

50 g butter, stir in after flour is mixed into the filling

35-45 pieces cheese sticks, Colby, 1 cm x 0.5 cm x 5 cm sticks


Risoles Breading
2 egg white, beat loosely
300 g white bread crumb, homemade or use panko as it is or crumb it in the food processor. Put in a container.


Sauce
Dijonaisse, Master Foods
Tomato Sauce, Master Foods



Directions:
Lengkapnya lihat tempat Ci Ine :D

Wrap:
Put flour, egg, oil, salt, baking powder and milk powder in a food processor or mixer with paddle hook. Blend until combined (looks like coarse corn meal). Add half of the water gradually and blend at low speed. Add more water to the maximum capacity of the food processor and blend for about 1 minutes. Scrape the bottom of the bowl, continue blending for 2 minutes. Pour and strain the batter to a big mixing bowl. Rinse the food processor bowl with the remaining water. Pour and strain the batter. Stir the batter in the bowl. Let it rest for 30 minutes. Make the filling while waiting.

Heat a non stick pan with 24 cm in diameter. Stir the batter. Pour about 50 mL batter and swirl the pan to make a thin skin (like a crepe). There should be a bubbling sound when the batter touches the pan. Cook until the bottom part start to peel off from the base of the pan. Put the crepe on a baking sheet that has been lined with a clean tea towel. Stack cooled crepes on a plate.

Continue with the rest of the batter. Stir the batter gently when taking with the scoop.


Risoles Filling
Mix the seasoning, milk and water to make milk mixture.

Heat oil on a pan and saute onion, just to soften it and don't let it brown. Add carrot and string beans, stir for a minute or two. Add chicken and stir until all ingredients are warm.

Add milk mixture and bring it to boil. Add flour by sifting it over the mixture. Mix well until all flour is thickened. Stir in cold butter to the mixture. Taste the filling, add sugar or salt as necessary. Add a little bit of water (about a tablespoon at a time) if the mixture is too thick.

Let it cool. Then make the risoles wrap.


Assemble
Take one piece of the wrap and take about 40 g (about 2 Tbsp) of the filling. Put the filling on the wrap. Fold the wrap like making an envelope. Coat risoles lightly with egg white. Roll it onto the bread crumb. Tap it to remove excess crumbs.

Fry risoles in hot oil for about 1-2 minute(s) or until golden brown. Fry a few pieces at a time depending how much oil is used and the size of the fryer. I fried 4 pieces at a time.

Drain on a strainer and leave it on a paper towel to absorb excess oil.

When there is a lot of burnt crumb in the oil, strain the oil and discard the crumb. Top up the old oil with some fresh oil. Heat up the oil first before continue frying the risoles.

You may keep the ready ones in the warm oven.