How did risoles chicken ragout come to be? My theory is it was brought to Indonesia by the colonial Dutch who ruled Indonesia for over 300 years until the 1940s.  Although what is interesting, the Indonesian version uses a skin similar to French crepe (the French were never in Indonesia) and I could not find anything in google search for Dutch version of risoles (if you have insight please leave a comment below).

Well, if I ever solve the mystery how risoles made it to Indonesia, I will update my blog.  You find Indonesian risoles filled with anything from ham and cheese, beef, curry flavored chicken, or my favorite: chicken ragout.

It is then breaded and deep fried until the outer skin is golden brown and crispy while the ragout inside stays soft and creamy.  Oddly, this delightful, European influenced snack is typically served with bird’s eye chili pepper.

Fact #1: Most Indonesians Do Not Make Risoles At Home

Come to think of it, I don’t think I know a single member of my large, extended family in Indonesia that know how to make this savory snack, believe me, that’s over a hundred people.

Why would you spend most of your afternoon laboring in the kitchen covered in flour and grease while you can go window shopping in your fancy clothes and heels with your girlfriends or family at the mall and get a risoles or two in one of the bakeries.

They are everywhere.  I think most people also assume it is too intimidating to make. I, for one thought so, hence these last three decades, I’ve survived without them.

In rare occasion when I got to visit my parents, I would load up on risoles.  But the other day, thanks to my sister who suggested I should try to make them, I decided to give it a go.

I was thinking, If I could prepare Thanksgiving dinner for 16, I’m quite hopeful I could tackle this task and besides, I was craving them. As I was testing out recipe, I discovered that the process is not too difficult, just call for multiple yet mostly familiar steps.

Some of which can be done ahead of time.

Fact #2: Risoles – Mastering A Few Cooking Techniques

Seriously.  This is not that hard to make if you have time and it makes some of the most delicious and impressive snacks.  There are five steps involved, but each step is quite simple and short.

There is poaching, making ragout/roux, making crepe, breading and deep frying.  Most of us are familiar with some of these techniques already.

If you’re a novice home cook, after making risoles several times, you will have mastered some essential cooking techniques that will serve as a base knowledge to make a lot of other cool and exciting dishes, from eggs benedict, to rich sauces/gravy; from French crepe to Japanese chicken katsu or German pork schnitzel.

I think that itself is quite an accomplishment that will surely impress family and friends!

Risoles Chicken Ragout: Preparation Steps 1-5

STEP 1

The first step is to poach the chicken.  I like to use boneless chicken thighs since I prefer dark meat, but you can use chicken breasts or chicken tenders if prefer.

Bring chicken broth or water to a boil in a medium-size pot, put chicken pieces in and turn down the heat, cover and simmer for 20 – 25 minutes until cooked through.

Drain and reserve the liquid, let chicken cool enough to handle before cutting into small (1/4”) cubes and set aside.  

STEP 2

The second step is to make a ragout filling.  Ragout preparation is similar to roux, which is usually a combination of flour and butter (or other fat) cooked together to a desired color and is used as a thickening agent for a variety of dishes and sauces.

A lighter color roux is mild in flavor and provides richness, think béchamel and gravy, while you find the darker brown version with nuttier flavor in Cajun food such as gumbo and etouffee.

To prepare ragout, melt about 4 tbs butter in a medium size pan over medium heat, add about 1 tbs of minced shallot, stirring for about a minute until fragrant.  Mix in about ¼ cup of frozen peas and carrots, then sprinkle ½ cup of flour over the mixture.

Stir continuously until butter is absorbed and consistency is lumpy.  This is going to be the base of the ragout.  Cook and stir for a minute longer then pour broth and milk.

Stir until mixture is thickened and stiff to a consistency slightly thicker than oatmeal.  Season to taste with salt, sugar, white pepper and nutmeg.  Lastly, add cubed chicken and 2 tbs of chopped parsley.

Stir until incorporated and remove from heat.  Ragout filling can be made ahead and will keep in the refrigerator for a few days.

Just make sure not to take too many spoonful bites since it is delicious as is (speaking from experience!).

STEP 3

The third step is to make crepe wrapper.  I use a basic crepe recipe.  In a medium size bowl, whisk a cup of flour and ¼ tsp of salt.

Add 3 eggs and ½ cup of milk and stir until you have a smooth, thick batter.  Add the remaining cup of milk and mix until well blended.

To make crepes, ladle about ¼ cup of batter into an oiled 8” crepe or omelet pan over medium low heat. Swirl pan several times to coat.

You want the wrapper to be slightly thicker than the typical crepe.  Cook for about 30-35 seconds per side.  Continue this process with the remaining batter and you should have about a dozen crepes.

STEP 4 

The fourth step is wrapping and breading.  Place one wrapper in a flat surface such as a cutting board or a large plate.

Drop a spoonful of chicken ragout onto the upper portion of the bottom half of wrapper, leaving about a couple of inches clear space from the edge.  Lift the bottom flap over ragout.

You can shape the ragout slightly to create a rectangular shape. Fold each side to the center.

Roll wrapper tightly to create a somewhat flat tube and put on a plate flap side down.  Repeat with the rest of the wrappers and ragout filling.

Next prepare the breading station.  Whisked 2 egg whites in a medium size shallow bowl.  In another plate, pour enough breadcrumbs, about 1 cup.

Dip each naked risoles into whisked egg white, and then into bread crumbs.  Give it a little roll to make sure all sides are coated. 

STEP 5

The fifth and final step is deep frying.  In a medium-sized pan or fryer over medium-high heat, add enough oil to cover risoles.

Dip 3-4 risoles into hot oil and cook for about 1 to 1 ½ minutes each side until golden brown.  Do not overcrowd pan.

Once ready, take them out of the fryer into a paper towel-lined plate.  

Risoles can be served at room temperature or warm.  I prefer mine right out of the fryer with spicy bird’s eye chili pepper that can be purchased in most Asian market and some well-stocked grocery stores.

Make sure to make enough for leftover since they make delicious snack for next day.  Pop them in a 350 degrees oven for about 10 minutes to get them warm and enjoy!

Yield: 12

Risoles Chicken Ragout (Risoles Ayam)

Print

A crepe-like skin filled with chicken and vegetable ragout, folded, breaded and deep fried.

Prep Time 45 minutes

Cook Time 1 hour

Total Time 1 hour 45 minutes

Ingredients

For the skin

• 1 cup flour
• 1 1/2 cups milk
• 3 large eggs
• 1/4 tsp salt
• Oil or butter for cooking

For the filling

• 3/4 lb boneless chicken breast or thigh
• 1/2 cup flour
• 3/4 cup chicken broth
• ¾ cup milk
• 4 Tbs butter
• 1 Tbs minced shallot
• 1/8 tsp nutmeg
• ½ tsp white pepper
• ¾ tsp salt
• 1 tsp sugar
• 2 Tbs finely chopped parsley
• ¼ cup frozen chopped carrots and peas (optional)

For breading

• 2 egg whites
• Breadcrumbs

Don't forget

• Oil for frying

Instructions

To make the wrapper:

1. Stir flour and salt with a fork in a large mixing bowl, add eggs and ½ cup of milk. Stir until combine. Pour the remaining of milk and whisk until smooth. Set aside.
2. Heat an 8” crepe pan over medium heat and melt a sliver of butter (or oil).
3. Ladle about ¼ cup batter into pan and swirl around until the bottom of pan is thoroughly coated with mixture. If there are holes, you can put some batter to patch. Cook for about 30-35 seconds each side. Continue until all remaining batter is gone and you should have about 12 wrappers.

To make the filling:

1. Bring enough chicken broth or water to cover chicken to a boil over medium high in a medium size pot. Turn down heat and add chicken. Cover and simmer for about 20 minutes until cooked through. Remove chicken and reserve ¾ cup of liquid for ragout. Let chicken cool slightly then dice into ¼” pieces.
2. Melt butter in a medium size skillet. Add chopped shallots and stir for 1 minute until fragrant. Add frozen carrots and peas.
3. Sprinkle flour into butter and vegetable mixture and stir until a clump is formed. Add broth and milk and stir until thickened to a stiff consistency, slightly thicker than oatmeal.
4. Season with nutmeg, pepper, salt and sugar. Adjust seasoning as needed.
5. Add parsley and cubed chicken, set aside.

To assemble:

1. Take one skin and place in the middle of work surface.
2. Drop a spoonful of chicken ragout onto the upper portion of the bottom half of wrapper, leaving about a couple of inches clear space from the edge.
3. Lift the bottom flap over ragout. Fold each side to the center. Roll wrapper tightly to create a somewhat flat tube and put on a plate flap side.

Breading risoles:

1. Whisk egg white in a shallow plate. In another shallow plate pour enough breadcrumbs, about 1 cup.
2. Take one risoles, dip in egg white, then drop into breadcrumbs and roll it around. Make sure all sides are coated well.

To fry:

1. Heat frying pan with enough vegetable oil to cover risoles in medium high. Once hot, place 3-4 risoles. Do not overcrowd pan. Fry until golden brown. 1 to 1 1/2 min each side.
2. Continue until remaining risoles are fried.

To serve:

1. Serve warm or at room temperature with bird’s eye chili pepper (optional).

CONCLUSION:

I know, there are many steps involved in making risoles, but once you get the hang of it, is definitely worthwhile.  As mentioned above you can split the prep in two different days. 

You can also save a step by using purchased rotisserie chicken meat instead of poaching your own chicken.  I like to look at it this way, besides this snack is a crowd pleaser, learning to make risoles at home provides several essential cooking techniques that will surely be useful.