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Recipe details are AI-generated from the video and may contain errors — for reference only.
Finely chop 1 onion and 2 cloves of garlic. Dice 3 carrots and 1 potato into small cubes. Boil 300g chicken breast with bay leaves and a pinch of salt, then shred finely.
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Cut the vegetables into uniform sizes so they cook evenly.
Heat a little cooking oil in a pan, sauté 1 onion and 2 cloves of garlic until fragrant. Add 3 diced carrots, 1 diced potato, 300g shredded chicken breast, and 2 chopped scallions, stirring well until wilted.
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Use medium heat when sautéing so the onions don't burn before the vegetables are added.
Add 1 tsp salt, 1/2 tsp nutmeg powder, 1 tsp mushroom bouillon, and 1/2 white pepper, stir well. Pour in 150ml water, cook over medium heat until water reduces and carrots and potatoes are fully softened.
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Ensure enough water so vegetables soften evenly, add a little more if needed.
Using the same wok, melt 30g unsalted butter. Add 4 tbsp flour, cook over low heat stirring constantly until raw flour aroma disappears.
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Use low heat when mixing butter and flour so the roux doesn't burn and taste bitter.
Pour in 100ml milk, stir until thickened. Add the previous chicken and vegetable mixture, pour 100ml water and 1 tsp mushroom bouillon. Stir well until the ragout mixture is dense, thick, and fully combined, then transfer to a tray to cool.
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Stir the ragout mixture continuously to prevent bottom burning and maintain a smooth, thick texture.
In a large bowl, combine 250g flour, 25g tapioca starch, 1 tsp mushroom bouillon, 1 tsp salt, 1 egg, 1 tbsp cooking oil, and 500ml water. Mix well with a whisk until smooth and liquid.
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Add water gradually while stirring to prevent batter lumps.
Strain the risoles batter using a wire sieve to ensure no flour lumps remain.
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Straining is mandatory to ensure the risoles skin is perfectly smooth and won't tear easily.
Use a cloth or glove when holding the hot pan handle to avoid burns.
Heat a non-stick pan with a thin coating of oil. Pour 3/4 ladle of batter, swirl the pan to coat evenly. Cook over low heat until edges are dry and skin peels off on its own, then remove.
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Use a non-stick pan and lightly grease with oil so the risoles skin easily releases without tearing.
Take 1 sheet of risoles skin, place 2 tbsp of cooled ragout filling on it. Fold the bottom, right, and left sides to form a tight envelope cylinder.
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Fold tightly so the ragout filling doesn't leak when frying.
Beat 2 eggs in a bowl. Dip the risoles into the beaten eggs, then roll them in a tray filled with breadcrumbs until fully coated.
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Use one wet hand and one dry hand technique so breadcrumbs adhere perfectly without sticking to hands.
Hot oil poses a high burn risk, put risoles in gently and use tongs.
Heat 500ml cooking oil in a wok. Fry risoles in batches (about 3 pieces at a time) over medium heat until golden brown, then remove and drain.
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Do not fry too many at once so oil temperature doesn't drop drastically and absorb excess oil.
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