Garing Lembut Lumer Di Mulut! Resep RISOLES RAGOUT AYAM

Name: Ragout Rissoles Recipe
Yield: 12-14 pcs
Ingredients: 125 g all-purpose flour; 2 tbsp cornstarch; 350 ml water; 100 ml milk; 1 tsp salt; 1 pc egg; 65 g all-purpose flour; 50 g unsalted butter; ½ tsp nutmeg powder; ½ tbsp mustard, optional; 600 ml chicken stock; 4 tbsp creamer; 2 tsp chicken powder; 2 tsp sugar; ⅛ tsp white pepper; ½ tsp salt; 2 pc chicken thigh, bone-in, without skin; 1 liter water; ½ pc onion; 2 clove garlic; 1 pc carrot; 3 pc celery; 1 pc egg; 75 g all-purpose flour; 120 ml water; Breadcrumbs; Green Thai chili

Devina Hermawan June 15, 2023 Watch on YouTube ↗

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Ragout Rissoles Recipe

Makes 12-14 pcs

Bahan

Bahan kulit:

Bahan isian ragout:

Bahan kaldu ayam:

Bahan pelapis:

Pelengkap:

Cara Membuat

Potong besar bawang bombai, bawang putih dan wortel kemudian panaskan panci anti lengket lalu masukkan ayam, tumis tanpa minyak hingga sedikit kecokelatan
Masukkan air, bawang bombai, bawang putih, wortel, dan seledri, masak selama 15-20 menit
Untuk kulit, di dalam mangkuk, campurkan tepung terigu, maizena, garam, telur, air dan susu, aduk rata lalu saring
Panaskan wajan ukuran 24 cm, tuang ¾ centong atau sekitar 70 ml adonan sambil di ratakan, masak hingga pinggiran kulit mengering, lepaskan. Ulangi hingga adonan habis
Sisihkan ayam dan wortel kemudian saring air kaldu
Suwir-suwir ayam dan potong kotak wortel, sisihkan. Panaskan wajan, masukkan mentega dan tepung terigu, masak hingga wangi
Masukkan bubuk pala dan lada putih, masak hingga kekuningan lalu masukkan air kaldu ayam sedikit demi sedikit sambil diaduk
Masukkan bubuk krimer sedikit demi sedikit sambil diaduk kemudian masukkan kaldu ayam bubuk, garam, gula pasir, ayam suwir, wortel dan mustard, masak beberapa saat. Pindahkan ke dalam mangkuk lalu biarkan hingga dingin
Siapkan kulit risol, letakkan isian ragout, lipat ujung kanan dan kiri kemudian gulung. Ulangi hingga habis
Untuk tepung basah, di dalam mangkuk campurkan tepung terigu, telur dan air, aduk rata
Balurkan risol ke dalam tepung basah lalu ke dalam tepung roti
Panaskan minyak, goreng risol hingga kecokelatan, tiriskan
Risoles ragout siap disajikan

Ingredients

Skin ingredients:

Ragout filling ingredients:

Chicken Stock ingredients:

Coating:

Others:

Steps

Cut the onion, garlic, and carrot into large pieces. Heat a nonstick pot, add the chicken, and sauté without oil until slightly browned.
Add the water, onion, garlic, carrot, and celery. Cook for 15-20 minutes.
For the wrappers, combine the all-purpose flour, cornstarch, salt, egg, water, and milk in a bowl. Mix well, then strain.
Heat a 24 cm pan. Pour in ¾ ladle, or about 70 ml, of batter while spreading it evenly. Cook until the wrapper's edges dry, then release it. Repeat with the remaining batter.
Set aside the chicken and carrot, then strain the stock.
Shred the chicken and dice the carrot. Set aside. Heat a pan, add the butter and all-purpose flour, and cook until fragrant.
Add the nutmeg and white pepper and cook until yellowish. Gradually add the chicken stock while stirring.
Gradually add the creamer powder while stirring, then add the chicken bouillon powder, salt, sugar, shredded chicken, carrot, and mustard. Cook briefly. Transfer to a bowl and let cool.
Prepare a risoles wrapper, add the ragout filling, fold in the right and left sides, then roll. Repeat until finished.
For the wet batter, combine the all-purpose flour, egg, and water in a bowl. Mix well.
Coat the risoles in the wet batter, then in breadcrumbs.
Heat the oil and fry the risoles until browned, then drain.
Chicken ragout risoles are ready to serve.