INGREDIENTS FOR CONTENTS:

• 1 piece of chicken thigh (cut into small pieces) and boiled in 600 ml of water
• 25 g of carrots (cut into small cubes) and boiled
• 25 g of peas
• ½ piece of onion (chopped finely)
• 3 tablespoons of butter
• 3 tablespoons of flour
• 3 tablespoons of milk powder (dissolved in 300 ml chicken stock)
• ½ tablespoon of ground pepper
• 1 teaspoon of salt
• 1 teaspoon of ground nutmeg

INGREDIENTS FOR SKIN:

• 150 g of flour
• 275 ml of liquid milk
• 2 eggs
• 1 teaspoon of salt

INGREDIENTS FOR COATING:

• 100 g bread crumb
• 2 eggs

HOW TO MAKE RISOLES:

1. First, make the contents by stir-frying onions onto iPan until fragrant, followed by pouring the flour and stirring until lumps are formed. Pour in the liquid milk gradually and sauté until it becomes smooth.
2. Add chicken, carrots, peas, salt, pepper and ground nutmeg. Then stir until it boils. Take out and let it chill on a bowl.
3. To make risoles skin, mix the ingredients for the skin altogether and form risoles skin similar to pancakes one by one. Take one piece of risoles skin and place 1 full tablespoon of risoles contents from the bowl. Fold the skin to wrap the contents and form triangle-shaped or rectangle-shaped risoles.
4. Roll the risoles on egg then roll it on bread crumb, roll it again on egg then on bread crumb until it is fully coated.
5. Deep fry the risoles until they become yellowish brown over medium heat.

Ingredients

• 1 boneless chicken of about 200 grams in weight
• 3 raw eggs
• ½ cup bread crumbs
• 1 tablespoon fresh milk
• ¼ cup flour
• ¼ sliced onion
• Salt and pepper for seasoning
• Sliced of ginger for optional
• Oil for deep frying

Soup base

• 2 tablespoon of soy sauce
• 3 tablespoon of mirin
• 3 tablespoon of water
• ½ teaspoon of bonito soup stock
• ¼ teaspoon of sugar

How to cook

1. Cut the fat of chicken on both sides slightly
2. Flatten both sides of chicken by using a meat tenderising mallet or the blunt edge of a knife
3. Pour some salt and pepper on both sides of the meat for seasoning
4. Whisk one egg with fresh milk
5. Coat the meat in flour entirely
6. Dip the chicken in the mixture of beaten egg
7. Pat the coated meat in bread crumbs until it is completely covered
8. Preheat oil in Ellane Electric Fryer to approximately 170°C
9. Put the meat into preheated hot oil and fry the coated chicken until it becomes golden brown
10. Remove the chicken from the fryer and drain it for about 10 minutes
11. Mix soy sauce, mirin, water, and sugar on Chefer iPan and simmer it
12. Add some sliced of onion into the sauce until the sauce boils
13. When the chicken cools down, slice the meat to two-finger-width pieces. Then put those pieces of chicken onto Chefer iPan containing boiling sauce and simmer it for few minutes
14. Beat the remaining two eggs in a bowl
15. Spill out the beaten egg over the chicken and sauce it
16. Serve steam rice in a bowl and place the simmered chicken on the top of steam rice
17. Put some ginger on the side of the plate if desired