Chicken Rogut Risol And What's In Rogut

What's in Rogut?

This one risole has a ragout filling, which is a thick dough which is a mixture of margarine, flour, and milk. To make it more delicious and colorful, this filling is then added with shredded chicken, potato wedges, carrots, and spring onions.

What is Chicken Ragout?

Ragout is a kind of dough in the form of a mixture of vegetables, meat, or minced chicken. All these ingredients are then mixed into a thick white sauce called bechamel. How to make it quite easy Bechamel sauce is quite easy.

What is Risol Mayo?

It is undeniable, of the many types of market snacks, risol mayo is one of the most popular. As the name implies, Risol Mayo uses mayonnaise sauce as one of its filling ingredients. then other fillings can be vegetables, meat, sausage, or eggs.

What is a Risoles?

Risoles, or simply risol only (English: rissole), are pastries filled with meat, usually minced meat, and vegetables wrapped in an omelette, and fried after being coated in breadcrumbs and beaten egg.

Leather

350 ml uht milk
200 gr medium protein flour
50 ml of oil
1 tsp salt
1 whole egg
Mix all the ingredients then strain, then fry on Teflon without thin oil (approximately 1 tablespoon of vegetables for an 18cm skillet)
set aside

Material contents

250 gr ground chicken breast
1 pc carrot cut into small cubes
2 pcs potatoes cut into small cubes
150 gr grated cheese
2 stalks spring onions finely chopped
1 pc chopped onion
4 pcs minced garlic
1/2 tsp ground pepper
1 tsp sugar
1 tsp mushroom stock powder
Enough water
200 ml liquid milk uht
2 tbsp wheat flour

Dressing Material

Enough egg white
Bread crumb to taste (blend until smooth)

How to cook

-Saute the onions until fragrant, add the ground chicken, stir
Then add potatoes & carrots, add a little water and cook until cooked
- add other spices, stir again until the ingredients are cooked, then add milk & flour, cook again until dry, remove

Completion

-Take 1 sheet of Risol skin, fill it with rogut then fold it like an envelope
Dip in egg white, then roll in bread crumb
-SAVE IN THE Fridge for at least 2 hours, overnight is also better... (dough lock becomes firm) then fry on low heat, turning until slightly enlarged and yellowed... remove and drain... congrats