Chicken Resoles

November 24, 2013

The year is almost flipping into another new year, I feel it slipping away quicker, November is just about to end and what I love the most is approaching, the holiday’s season! There will be lots of light, festive ornaments and glitter on set.

I’ve been little away from writing and photographing on this little space, I feel badly not to have the time that I have committed, and deep down inside, I missed to share my personal work and my adventure here with you.

Some highlights in life being our new chapter, a plan that ever put on hole, as the final point we have moving into a house and that we can call it a “home”.
The hectic moving involved massive emotional more than I imagine, managing and arranging things that should have been in place, some that not fit into and makes us unhappy, we try to solved to make it fine.
There’s always lots of arguments, but in someway we were trying to make great effort to solved the problem and doing the best we could, because the end of the day we just need nothing than a comfort “home”.

As there’s so much happening in the last few months back, I would like to use this moment to say hello to all of you, I feel glad to be back here again!

As you may have the notice, Cooking Tackle has moved to the new address here 
I didn’t make any transformation to the design as my point is to keep it very simple and easy to look through. 

Well, I always have something that could be able to treat you dearly, a recipe that makes this space completely alive.

This is a request recipe that someone ever writes me on my Facebook Page and I feel glad that I can make it happened.

Chicken resoles is a deep-fried snack, is just like soft spring rolls with creamy filling. It is an addictive snack that makes you asking some more once you have a bite and perhaps you’ll disregards the sins by having deep-fried snack!

To be honest, the prepping for these lip-smacking snack is pretty tedious, a lot of work without a doubt, but trust me, it was all worth it judging by how tasty they look!

For now, I leave my very famous “Chicken resoles” recipe to you all and I hope you enjoy!

Have a great day!

Chicken Resoles
Makes 22 Parcels


Ingredients for the filling

300g boneless chicken breast

1 medium size carrot
1 medium size Onion
½ cup flour, dilute with water
2 cups chicken stock
3 tablespoons grated cheese
½ teaspoon white pepper powder
½ teaspoon ground nutmeg
5 sprigs spring onions
3 tablespoon condense milk
1 ½ teaspoon salt
2 tablespoons sugar
2 tablespoons butter/margarine for sautéed
Oil for deep-frying

Ingredients for the additional filling
3 boiled eggs, segments into 6 pieces per egg
1 block/100g Cheddar cheese, slice into thick matchstick
2 slabs smoked ham/smoked beef, slice

Ingredients for the wrapper
Yield 22 wraps

2 cups flour
3 cups + 4 tablespoons water
2 teaspoons salt
2 eggs
Butter/margarine for greasing

Ingredients for the crumbs coating
2 eggs, well beaten
Generous amount of bread crumbs (tepung panir)

Boil the chicken with 3 cups of water until cooked, removed the chicken and cut into small cube, 
(reserved the broth for latter used).
Peel the onion and chopped.
Peel the carrot and diced into small cube.
With a kitchen knife, finely slice spring onions.


Making the creamy filling
Heat the butter/margarine in a thick bottom pan over medium heat, stir-fry onion until translucent. 
Add white pepper and ground nutmeg, quickly stir-fry until aromatic.
Add chicken, carrots and spring onion, season with salt and sugar, continue to stir-fry until the ingredients are well distributed, about 1 minute.
Pour the chicken broth and let it to boil, add condense milk and stir well.
Once the mixture boiled lower the heat to shimmer, add flour mixture and stir continuously until the mixture thicken.
Add grated cheddar cheese, continue to stir and make sure the mixture evenly cooked.
Turn off the heat, transfer the filling in a ceramic bowl and let it cool completely.

Cook note:
The creamy filling should taste slightly sweet.

Making the wrapper,
Place the flour in a big bowl, make the well in the center and add the egg, water and salt.

Whisk the mixture until it forms to a thin batter. Ensure not to have the lumps.

Heat the non-stick pan over medium heat and lightly grease the pan with butter/margarine/oil.
Tip: Use the ¼ measurement cup as a ladle.

Pour 1/4 cup of batter into preheated non-stick pan (I use 24cm diameter non-stick pan).

Quickly swirls the pan around to evenly coat the base of the pan with batter and cook until the wrapper 
completely set or until the sides starts to curl up.

Loosen the sides with rubber spatula to remove wrapper off and keep them in the wooden tray.

Repeat the process with the remaining batter.

If the batter is too thick and it makes you difficult to swirl it around to cover the pan, add more water to thin it out.

The wrapper is quite delicate, handle gently and make sure not too over stacks them. 

Filling the wrapper,
Take 1 wrapper and place on the flat surface. Take about 2 teaspoons of creamy mixture and place on top a slice of egg, a stick of cheddar cheese and slice of smoke ham/smoke beef.
Fold both sides towards the middle over the filling and roll the wrapper up.
Neatly enclosing the wrapper with the filling inside to form a parcel. Ensure no gaps as it going to be deep-fried.

Coating up the Resoles,
Prepare two single plates, one for beaten egg and the other for breadcrumbs.
Dip the parcel into beaten egg and ensure the parcel well coated.
Place the wet parcel into breadcrumbs plate and roll up the parcel until perfectly coated with the crumb.  Keep in the separate plate.
Repeat the process with the remaining parcels.

Deep-fried the resoles
Heat the cooking oil in a deep-fryer or a wok over high heat.
Lower the parcel into hot oil and fry both sides until golden brown.
Fry two or three at a time.
Removed the parcel from the hot oil once they’re perfectly deep-fried.
Place onto a place lined with kitchen towel.
Arrange the resoles onto a serving plate and serve warm with green chilies *optional

Tip: Make the parcels ahead then refrigerate for about 30 minutes so that the parcels will be easy to handle at the step of coating and crumbing.

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