Chicken Roll with Shrimp and Rendang Sauce by Chef Deden Gumilar

Name: Chicken Roll with Shrimp and Rendang Sauce by Chef Deden Gumilar
Yield: 10
Ingredients: 1.0pc Rooster Chicken (700-800 g), filleted, with the skin; 1.0pc Chicken Leg, skinless, minced; 200.0g Jerbung Shrimp, cleaned and roughly chopped; 3.0tbsp Royco Bumbu Kuning Serbaguna 600g; 100.0g Carrot, washed, peeled, diced small and boiled medium rare; 50.0g Peas, boiled until ¼ cooked, set aside; 50.0g Spring Onion, thinly sliced; 1.0pc Whole Chicken Egg; 50.0g Shallots, peeled and finely sliced; 150.0ml Vegetable Oil; 50.0g Fresh Unsalted Butter; 0.0g Salt; 0.0g White Pepper; 125.0g Royco Bumbu Rempah Serbaguna 525g; 100.0g Shallots, grounded; 100.0g Red Chilli, grounded; 1.0pc Fresh Turmeric Leaf; 200.0ml Liquid Coconut Milk; 200.0ml Thickened Coconut Milk; 150.0g Fatty Meat (if available); 200.0g Knorr Potato Flakes 500g; 500.0ml Boiled Water; 100.0g Fresh Unsalted Butter; 550.0ml Full Cream Milk; 0.0g Salt, to taste

Chicken Roll with Shrimp and Rendang Sauce by Chef Deden Gumilar – - Recipe

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.

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How to Cook Chicken Roll with Shrimp

Rooster Chicken (700-800 g), filleted, with the skin 1.0 pc
Chicken Leg, skinless, minced 1.0 pc
Jerbung Shrimp, cleaned and roughly chopped 200.0 g
Royco Bumbu Kuning Serbaguna 600g 3.0 tbsp
Royco Bumbu Kuning Serbaguna 600g
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Blibli

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Lazada

Shopee

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Carrot, washed, peeled, diced small and boiled medium rare 100.0 g
Peas, boiled until ¼ cooked, set aside 50.0 g
Spring Onion, thinly sliced 50.0 g
Whole Chicken Egg 1.0 pc
Shallots, peeled and finely sliced 50.0 g
Vegetable Oil 150.0 ml
Fresh Unsalted Butter 50.0 g
Salt
White Pepper

How to Make Rendang Sauce

Royco Bumbu Rempah Serbaguna 525g 125.0 g
Royco Bumbu Rempah Serbaguna 525g
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Tokopedia

Lazada

Shopee

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Shallots, grounded 100.0 g
Red Chilli, grounded 100.0 g
Fresh Turmeric Leaf 1.0 pc
Liquid Coconut Milk 200.0 ml
Thickened Coconut Milk 200.0 ml
Fatty Meat (if available) 150.0 g

How to Make Mouselline Potato

Knorr Potato Flakes 500g 200.0 g
Boiled Water 500.0 ml
Fresh Unsalted Butter 100.0 g
Full Cream Milk 550.0 ml
Salt, to taste

Poultry

Main courses

Indonesian

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Preparation

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.
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.
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.

Poultry

Main courses

Indonesian

Chicken Roll with Shrimp and Rendang Sauce by Chef Deden Gumilar

Ingredients