Chicken Ragout Risoles

Name: Chicken Ragout Risoles
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 0.5 lb boneless chicken breast, diced small; 1 cup carrots, diced small; 2 shallots, minced; 2 garlic cloves, minced; 1.5 cups all-purpose flour; 2 cups whole milk; 2 large eggs, beaten; 2 cups panko breadcrumbs; 1/4 tsp ground nutmeg; 2 cups vegetable oil

Crispy fried Indonesian crepes filled with a savory chicken and vegetable ragout.

55 minMediumServes 4380 cal/serving

IndonesianAppetizerStovetopNut-FreeSesame-FreePork-FreeAlcohol-FreeNightshade-Free

Ingredients

0.5 lb boneless chicken breast, diced small
1 cup carrots, diced small
2 shallots, minced
2 garlic cloves, minced
1.5 cups all-purpose flour
2 cups whole milk
2 large eggs, beaten
2 cups panko breadcrumbs
1/4 tsp ground nutmeg
2 cups vegetable oil

Instructions

1

Heat 1 tbsp 2 cups vegetable oil in a pan over medium heat and saute 2 minced shallots and 2 minced garlic cloves until fragrant.
2

Add 0.5 lb diced small boneless chicken breast and 1 cup diced small carrots, cooking until chicken reaches an internal temperature of 165 degrees F.
3

Stir in 2 tbsp all-purpose flour, then gradually whisk in 0.5 cups whole milk and 1/4 tsp ground nutmeg to create a thick ragout, then cool.
4

Whisk remaining 1.5 cups all-purpose flour, remaining 2 cups whole milk, and half of 2 beaten large eggs to make crepe batter.
5

Cook thin crepes in a pan over medium heat for 1 minute per side until set.
6

Fill crepes with ragout, roll tightly, dip into remaining beaten large eggs, and coat in 2 cups panko breadcrumbs.
7

Fry rolls in remaining 2 cups vegetable oil at 350 degrees F for 3 minutes until golden.

Questions

Can I make Chicken Ragout Risoles dairy-free?

Yes. The dairy in this entry is 2 cups whole milk. Swap the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Can I make Chicken Ragout Risoles gluten-free?

Yes. The gluten in this entry is 1.5 cups all-purpose flour, 2 cups panko breadcrumbs. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Chicken Ragout Risoles keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Chicken Ragout Risoles?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Sambal Bajak sauce
Es Cendol Coconut Pandan Dessert Drink drink
Avocado Crema Verde sauce

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