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Indonesian Chicken Galantine

Indonesian Chicken Galantine

With sweet and sour sauce

Cuisine:

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

Ingredients

  • For the galantine

  • For the sauce

  • For the side dish

Directions

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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.

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Step 1
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The galantine

Combine all the ingredients in a bowl until mixed well.

Step 2
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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.

Step 3
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Pour around 3 tablespoons of cooking oil to skillet and heat over medium temperature.
Fry the galantine until turn into golden, put aside.

Step 4
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The sauce

Boil the tomatoes for around 3 minutes over high temperature.
Use a blender to mix boiled tomatoes and garlic until smooth.

Step 5
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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.

Step 6
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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.

Step 7
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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.

Step 8
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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.

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  • 374 Views
  • Serves 4
  • Medium

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Ingredients

Adjust Servings:
For the galantine
250 grams Chicken Breast Deboned and minced
2 Eggs Large size
4 tablespoons Bread crumb
1 tablespoon Tapioca
1 teaspoon Black pepper powder
1 teaspoon Nutmeg Ground
4 cloves Garlic Ground
To taste Salt
For the sauce
2 Red tomatoes Medium to large size
3 tablespoons Tomato sauce
300 ml Water
1/2 tablespoon Oyster sauce
1/2 Onion Slice horizontally
3 cloves Garlic
2 teaspoons Sugar
1 teaspoon Chili sauce
1 1/2 teaspoons Cornstarch
To taste Salt
To taste Black pepper powder
For the side dish
2 Carrots Weighing about 200 grams
4 Potatoes Weighing about 750 grams
150 grams Green bean
Pickle Optional

Nutritional information

532
Calories
16 g
Total Fat
584 mg
Cholesterol
24 g
Total Carbohydrate
56 g
Protein

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previous
Indonesian Vegetable Salad (Gado-gado)
next
Braised Quail Egg Skewers

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