Indonesian Chicken Galantine
With sweet and sour sauce
The galantine can be served without fry it once it's steamed, if desired
Ingredients
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For the galantine
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250 grams Chicken BreastDeboned and minced
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2 EggsLarge size
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4 tablespoons Bread crumb
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1 tablespoon Tapioca
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1 teaspoon Black pepper powder
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1 teaspoon NutmegGround
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4 cloves GarlicGround
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To taste Salt
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For the sauce
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2 Red tomatoesMedium to large size
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3 tablespoons Tomato sauce
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300 ml Water
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1/2 tablespoon Oyster sauce
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1/2 OnionSlice horizontally
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3 cloves Garlic
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2 teaspoons Sugar
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1 teaspoon Chili sauce
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1 1/2 teaspoons Cornstarch
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To taste Salt
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To taste Black pepper powder
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For the side dish
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2 CarrotsWeighing about 200 grams
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4 PotatoesWeighing about 750 grams
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150 grams Green bean
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PickleOptional
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.
The galantine
Combine all the ingredients in a bowl until mixed well.
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.
Pour around 3 tablespoons of cooking oil to skillet and heat over medium temperature.
Fry the galantine until turn into golden, put aside.
The sauce
Boil the tomatoes for around 3 minutes over high temperature.
Use a blender to mix boiled tomatoes and garlic until smooth.
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.
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.
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.
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.
Recipe Reviews
Ingredients
For the galantine |
|
| 250 grams Chicken Breast | |
| 2 Eggs | |
| 4 tablespoons Bread crumb | |
| 1 tablespoon Tapioca | |
| 1 teaspoon Black pepper powder | |
| 1 teaspoon Nutmeg | |
| 4 cloves Garlic | |
| To taste Salt | |
For the sauce |
|
| 2 Red tomatoes | |
| 3 tablespoons Tomato sauce | |
| 300 ml Water | |
| 1/2 tablespoon Oyster sauce | |
| 1/2 Onion | |
| 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 | |
| 4 Potatoes | |
| 150 grams Green bean | |
| Pickle | |
