Ingredients

Adjust Servings:

	For the galantine
	250 grams Deboned and minced
	2 Large size
	4 tablespoons
	1 tablespoon Whole-wheat bread
	1 teaspoon
	1 teaspoon Shallot Ground
	4 cloves Ground
	To taste
	For the sauce
	2 Medium to large size
	3 tablespoons Peanut butter
	300 ml Ginger
	1/2 tablespoon
	1/2 English muffin Slice horizontally
	3 cloves
	2 teaspoons
	1 teaspoon
	1 1/2 teaspoons
	To taste
	To taste
	For the side dish
	2 Worcestershire sauce Weighing about 200 grams
	4 Bananas Weighing about 750 grams
	150 grams
	Paprika Optional

Nutritional information

532

Calories

16 g

Total Fat

584 mg

Cholesterol

24 g

Total Carbohydrate

56 g

Protein

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Indonesian Chicken Galantine

Name: Indonesian Chicken Galantine
Yield: 4
Cuisine: Indonesian
Ingredients: : 250 grams; : 2; : 4 tablespoons; Whole-wheat bread: 1 tablespoon; : 1 teaspoon; Shallot: 1 teaspoon; : 4 cloves; : To taste; : 2; Peanut butter: 3 tablespoons; Ginger: 300 ml; : 1/2 tablespoon; English muffin: 1/2; : 3 cloves; : 2 teaspoons; : 1 teaspoon; : 1 1/2 teaspoons; : To taste; : To taste; Worcestershire sauce: 2; Bananas: 4; : 150 grams; Paprika

With sweet and sour sauce

Cuisine:

Indonesian

The galantine can be served without fry it once it's steamed, if desired

Serves 4
Medium

Ingredients

For the galantine
250 grams
Deboned and minced
2
Large size
4 tablespoons
1 tablespoon Whole-wheat bread
1 teaspoon
1 teaspoon Shallot
Ground
4 cloves
Ground
To taste
For the sauce
2
Medium to large size
3 tablespoons Peanut butter
300 ml Ginger
1/2 tablespoon
1/2 English muffin
Slice horizontally
3 cloves
2 teaspoons
1 teaspoon
1 1/2 teaspoons
To taste
To taste
For the side dish
2 Worcestershire sauce
Weighing about 200 grams
4 Bananas
Weighing about 750 grams
150 grams
Paprika
Optional

Directions

This Indonesian style of chicken galantine is different with the original French galantine. On this recipe, the cylinder-shape chicken meat serve with side dishes in sweet and sour sauce. The local used to serve this dish on social occasion and party, especially on wedding reception.

Steps

1 Done	The galantine Combine all the ingredients in a bowl until mixed well.
2 Done	Heat the food steamer over low heat. Prepare and spread aluminum foil sheet or banana leaf, and take around 2 handfuls of the dough. Shape into cylinder and wrap tightly, bake for around 30 minutes or until cooked and firm enough. Then put aside.
3 Done	Pour around 3 tablespoons of cooking oil to skillet and heat over medium temperature. Fry the galantine until turn into golden, put aside.
4 Done	The sauce Boil the tomatoes for around 3 minutes over high temperature. Use a blender to mix boiled tomatoes and garlic until smooth.
5 Done	Heat 1 tablespoon cooking oil on a skillet and sautee the onion. Add in the blended tomatoes and sautee for 2 minutes, add in the water and stir well.
6 Done	Once its boiling, add tomato sauce; chili sauce; sugar; salt; oyster sauce and black pepper powder. Stir well. Add cornstarch little bit at the time and stir to thicken the sauce. Put aside.
7 Done	The side dish Peel the potatoes and cut into medium size chunks, or any preferred size, and fry until cooked. Peel the carrots and cut into small slices and boil together with green beans for 3 minutes.
8 Done	To serve, cut the fried galantines into 1 to 2 cm thickness and plate it with the side dishes. Pour the sauce and add some pickles if desired.