Indonesian Chicken Rissoles (Risol/Risoles Ayam)

Course: Appetizer, Snack

Cuisine: Chinese, Indonesian

Prep Time: 30

Cook Time: 1

Wrapping: 30

Total Time: 2

Servings: pieces (depends on the size)

Calories: 156kcal

Author: Marvellina

Savory crepes stuffed with creamy chicken filling, rolled, breaded & fried to perfection. It is definitely a crowd-pleaser!

If you have leftover cooked chicken meat, you can skip this step and shred the chicken meat and set aside. I used leftover rotisserie chicken meat (breast or dark meat combo works here). You will need about 300 grams (about 10.5 oz)
Steam the chicken meat until cooked through, about 15-20 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

Melt butter in a pan and saute onions and garlic until fragrant and soft, about 3 minutes.
Add the carrots, shredded chicken, chicken broth, milk powder, sugar, salt, and ground pepper. Stir to combine.
Sprinkle in the flour and keep stirring to prevent lumps.
Cook until the mixture is thickened. Sprinkle in green onion and celery leaves. Stir to combine. Have a taste and adjust to your preference
Remove from the heat and let it cool down completely before wrapping. Can be prepared one day ahead

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
You can also put all ingredients in a blender and blend until smooth, which is what I did.
Cover and let the batter rest for 30 minutes. This hydrates the flour and the crepes are less likely to tear when you cook it

Preheat the non-stick skillet pan on low heat. Make sure you smear the pan with a little bit of oil (just a bit as you don't want to "fry" the skin, just enough so it won't stick to the pan) or if you have a non-stick spray, you can use that
Laddle about 50 ml (about 1/4 cup for 8-inch pan) of the batter onto the pan
Immediately swirl it around the pan to make sure it covers the entire surface of the pan.
Cook for about 1 minute or a bit longer, you will see the edge start to crisp up a bit and leave the side of the pan and the center start to bubble a bit.
You should be able to flip it to the other side
Cook for about 10 seconds.
Remove and flip onto a plate. Stack them up as you cook them
Continue until you finish with the rest of the batter. Important step: you need to stir the batter each time before you ladle it over to the pan. You need to oil the pan/ spray with non-stick sprayer for each skin

Mix 1 all-purpose flour and water in a bowl. It should be a consistency of a paste.
Lay one skin on a flat surface and spoon about 1 spoonful of the filling, spread them in the middle of the skin (more towards your body).
Fold the bottom part (the part near your body)
Then the two sides and rolled it halfway
Smear the paste on the remaining skin
Fold over to seal. It will look a bit flatter after it's being wrapped. Continue with the rest of the skins and fillings
Place them on a baking sheet lined with parchment paper while you are finishing assembling the rest

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. Prepare the bread crumb in another shallow plate
Heat up about 2-3 inches of oil in a medium deep skillet or fryer. Coat the risoles in the flour paste
Then roll into bread crumbs
Place them on a parchment paper-lined baking sheet. You can freeze this in a freezer for one hour if you don't plan to cook on the same day. Once they are halfway frozen, transfer to a freezer-friendly container or bag and they can be kept frozen for 2 months. Do not thaw when you plan to fry them. They can be fried frozen
When you dip a skewer inside the oil, there should be bubbles around it. The oil is ready. It is best not to over crowd your fryer. Fry about 3 at one time or as much as your fryer can accommodate. Fry over medium heat. You don't want the outside to burn and the inside is still cold.
Fry until they are golden brown.
Remove and put on an absorbent paper towel.
Use an oil skimmer to remove any bread crumb bits in the oil because these bits will continue to get fried and burnt
Place the risoles on a cooling rack set on top of the baking pan and keep them warm in the oven at 200 F (93 C) if you plan to serve them soon.