Risoles isi ayam pedas

CR COOK May 10, 2020 Watch on YouTube ↗

Spicy Chicken Risoles

Bahan isian :

Bahan kulit risoles :

Bahan lainnya :

Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.

Rebus dada ayam hingga matang, angkat, tiriskan, dan setelah agak dingin suwir-suwir dagingnya.
Haluskan bawang merah, bawang putih, cabai merah besar, cabai keriting merah, dan cabai rawit merah dengan sedikit air.
Tumis bumbu halus bersama daun salam dan daun jeruk hingga matang dan tanak.
Tambahkan air, masukkan ayam suwir, aduk sebentar, lalu masukkan garam, kaldu ayam bubuk, dan gula pasir.
Masak hingga airnya menyusut dan bumbunya meresap ke dalam ayam, lalu matikan api.
Untuk kulit risoles, campur tepung terigu, tepung tapioka, dan garam, lalu masukkan telur kocok lepas dan air sedikit demi sedikit sambil diaduk hingga tercampur rata.
Masukkan minyak goreng, aduk rata, lalu saring adonan agar halus.
Panaskan teflon dengan api kecil, tuang satu sendok sayur adonan dan miringkan hingga merata, masak hingga pinggirannya terangkat dan matang, lalu pindahkan ke piring. Ulangi hingga adonan habis.
Buat perekat dari tepung terigu dan air, lalu haluskan tepung panir menggunakan blender.
Ambil selembar kulit risoles, isi dengan ayam pedas, lipat kanan dan kirinya, lalu gulung.
Celupkan risoles ke dalam perekat, lalu gulingkan ke tepung panir sambil ditekan-tekan agar menempel. Ulangi hingga semua bahan habis.
Goreng risoles dengan api sedang hingga matang kecoklatan (jangan terlalu lama agar kulitnya tidak pecah), lalu angkat dan tiriskan.

Filling ingredients:

Risoles wrapper ingredients:

Other ingredients:

Steps were generated from the video narration. Watch the video if unsure.

Boil the chicken breast until cooked, remove, drain, and once slightly cooled, shred it.
Blend the shallots, garlic, large red chilies, curly red chilies, and bird's-eye chilies with a little water.
Sauté the ground paste with the bay leaf and kaffir lime leaves until fragrant and cooked through.
Add water, add the shredded chicken, stir briefly, then add salt, chicken bouillon powder, and sugar.
Cook until the liquid reduces and the seasoning is absorbed into the chicken, then turn off the heat.
For the wrapper, mix the flour, tapioca starch, and salt, then add the beaten egg and water gradually while stirring until combined.
Add the oil, stir well, then strain the batter until smooth.
Heat a nonstick pan over low heat, pour in one ladle of batter and tilt to coat evenly, cook until the edges lift and it's cooked, then transfer to a plate. Repeat until the batter is used up.
Make a sealing paste from flour and water, and blend the breadcrumbs until fine.
Take a wrapper, fill with the spicy chicken, fold in the sides, then roll up.
Dip the roll into the sealing paste, then roll it in the breadcrumbs, pressing gently so they stick. Repeat until all are done.
Fry the risoles over medium heat until golden brown (not too long, or the wrapper may split), then drain.