Chicken risoles


Ingredients:
For filling
  • 1 onion, chopped
  • 125 g chicken, cubed
  • 150 g carrots, boiled and cubed
  • 150 g potatoes, boiled and cubed
  • 50 g peas
  • 125 ml milk
  • 75 g flour
  • 200 ml chicken stock
  • 1 1/2 tbsp nutmeg
  • 1 1/2 tsp pepper
  • 1 tsp salt
  • 30 g Chinese celery
  • 1/2 cup oil

For skin wrapper
  • 1 egg
  • 50 ml milk
  • 1/2 tsp salt
  • 70 g flour
  • 150 g water
  • 1 tbsp butter, melted

For crumbing
  • 4 egg whites
  • 400 g bread crumbs, panko or fine
  • Oil for deep-frying

Directions:
For filling
  • Heat oil over medium heat. Stir-fry onion until translucent, about 3 minutes.
  • Add chicken pieces, cook for about 3 more minutes.
  • Combine carrot, potatoes and peas into the wok. Continue cooking until all ingredients are well distributed, about 2 minutes.
  • Season with nutmeg, pepper and salt.
  • Add chopped celery and mix well.
  • Add flour and stir continuously for 5 minutes.
  • Pour milk and chicken stock into the wok. Let simmer for 5 minutes, till the mixture thickens, stirring a couple of times to ensure even cooking.
  • Turn off heat and let cool.

For wrapper
  • Combine flour, salt, water milk, butter and egg yolk in a bowl.
  • Whisk mixture to a thin batter.
  • Pour 1/4 cup of batter into a lightly oiled and preheated non-stick pan (20cm).
  • Cook until the sides start to curl up, about 1-2 minutes over medium heat.
  • Loosen the sides with fork and flip the pan quickly on a plate to get the wrapper off.
  • Continue with the rest of the batter.

For assembling
  • Place a tablespoon of filling into the middle of a wrapper.
  • Roll the side of wrapper away from you, form a 5cm log.
  • Fold both sides to the middle, ensuring no gaps.
  • Roll the risoles up and brush the tip with egg white for sealing.

For crumbing
  • Prepare two plates, egg white and crumbs each.
  • Dip risoles into egg white. Coat it with crumbs.
  • Dip the crumbed risoles back into egg white and coat it again with more crumbs.

For frying
  • Heat cooking oil in a saucepan.
  • Lower the rolls into hot oil, two or three at a time.
  • Fry until golden brown, about 3 minutes.
  • Serve warm with chili sauce or bird's eye chili.