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Chicken Roll with Shrimp and Rendang Sauce by Chef Deden Gumilar
Rendang is one of the world's best food ever. Spicy taste and a little sweetness will give a different unique sensation. Chef Deden combines it with tender chicken and shrimp, to lure the tastes of flavour explorers.
Main courses
Ingredients
How to Cook Chicken Roll with Shrimp
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Rooster Chicken (700-800 g), filleted, with the skin 1.0 pc
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Chicken Leg, skinless, minced 1.0 pc
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Jerbung Shrimp, cleaned and roughly chopped 200.0 g
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Carrot, washed, peeled, diced small and boiled medium rare 100.0 g
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Peas, boiled until ¼ cooked, set aside 50.0 g
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Spring Onion, thinly sliced 50.0 g
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Whole Chicken Egg 1.0 pc
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Shallots, peeled and finely sliced 50.0 g
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Vegetable Oil 150.0 ml
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Fresh Unsalted Butter 50.0 g
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Salt
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White Pepper
How to Make Rendang Sauce
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Shallots, grounded 100.0 g
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Red Chilli, grounded 100.0 g
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Fresh Turmeric Leaf 1.0 pc
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Liquid Coconut Milk 200.0 ml
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Thickened Coconut Milk 200.0 ml
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Fatty Meat (if available) 150.0 g
How to Make Mouselline Potato
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Boiled Water 500.0 ml
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Fresh Unsalted Butter 100.0 g
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Full Cream Milk 550.0 ml
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Salt, to taste
Preparation
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How to Cook Chicken Roll with Shrimp
- Place a plastic film/plastic (food grade) on a clean cutting board, then place the chicken fillet on top.
- Cover with other plastics, then flatten with a meat pest hammer until flat and widened.
- Apply some yellow spice on the surface in the chicken until evenly distributed, set aside and store in the refrigerator about 15 minutes.
- In another container, place the minced thighs, minced shrimp, carrots, peas, chicken eggs, shallots, some scallions and yellow spice.
- Add the salt and white pepper when needed, stirring until evenly, store in the refrigerator for about 10 minutes.
- Take all those ingredients, then place stuffed chopped chicken, shrimp and vegetables above the flattened chicken, then roll carefully, wrap it with plastic film until tightly closed.
- Prepare a sous vide (water bath machine), with sufficient water and set at 60 ° C, put the chicken roll into it (until drowned) and leave for 3 hours.
- When the time is enough, take it all from the tool, open the wrapper.
- Heat the skillet, add the vegetable oil and butter, then heat the rolled chicken over the pan, then "basting" about 5 minutes and bake at 120°C for 15 minutes.
- Lift from the oven, let it over the cooling wire for 5 minutes.
- Ready to sliced.
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How to Make Rendang Sauce
- Prepare a saucepan, put all seasonings except thick coconut milk, heat to boil over medium heat, stir constantly.
- When the flavour is mixed well and cooked, add thick coconut milk, stir until evenly distributed.
- Add the thick coconut milk and salt as needed.
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How to Make Mouselline Potato
- Prepare a medium pot, put the boiled water and milk into it, and warm it up.
- Put Knorr Potato Flakes into it, stir until evenly distributed.
- Add fresh butter into it, while constantly stirred evenly, add salt to taste, heat until cooked.
- Lift and set aside.
