Cherry & Dennis Helper Habitat
Indonesian Sosis Solo Chicken Crepes
印尼梭羅雞肉蛋皮卷
Recipe overview
Coconut-seasoned shredded chicken is wrapped in homemade egg crepes and lightly pan-fried into savoury Solo-style rolls.
01
Ingredients
Main ingredients
- 400 g boneless chicken thigh
- 5 pieces eggs
- 100 g plain flour
- 150 ml coconut milk
- 80 g shallots
- 3 cloves garlic cloves
Chicken filling seasoning
- 0.75 tsp salt
- 0.5 tsp sugar
- 0.25 tsp ground white pepper
- 1 tbsp cooking oil
Egg-crepe batter
- 250 ml water
- 0.25 tsp salt
- 1 tbsp cooking oil
02
Tools
- kitchen knife
- cutting board
- mixing bowl
- hand whisk
- measuring spoons
- measuring jug
- frying pan
- spatula
- kitchen tongs
- food thermometer
- serving plate
- pastry brush
- pan lid
03
Steps
Step 1
Cut chicken into three pieces; finely chop shallots and garlic
Cut chicken into three pieces; finely chop shallots and garlic.
Step 2
Heat oil over medium and fry shallots and garlic for two minutes
Heat oil over medium and fry shallots and garlic for two minutes.
Step 3
Add chicken, salt, sugar, white pepper and 100 ml coconut milk
Add chicken, salt, sugar, white pepper and 100 ml coconut milk.
Step 4
Cover and cook over medium-low for twelve minutes, turning midway
Cover and cook over medium-low for twelve minutes, turning midway.
Step 5
Confirm chicken reaches at least 75°C, then cool slightly and shred finely
Confirm chicken reaches at least 75°C, then cool slightly and shred finely.
Step 6
Return chicken to the pan and cook until the filling is fairly dry, then remove
Return chicken to the pan and cook until the filling is fairly dry, then remove.
Step 7
Whisk flour, three eggs, remaining coconut milk, water and salt into a smooth batter
Whisk flour, three eggs, remaining coconut milk, water and salt into a smooth batter.
Step 8
Lightly oil the pan and cook twelve thin egg crepes over low heat
Lightly oil the pan and cook twelve thin egg crepes over low heat.
Step 9
Place chicken on each crepe, fold the sides in and roll snugly
Place chicken on each crepe, fold the sides in and roll snugly.
Step 10
Beat the remaining two eggs and coat each roll lightly
Beat the remaining two eggs and coat each roll lightly.
Step 11
Heat remaining oil and pan-fry in batches until golden on all sides and the egg coating is fully set
Heat remaining oil and pan-fry in batches until golden on all sides and the egg coating is fully set.
Step 12
Drain excess oil, cut one roll diagonally to confirm the filling is hot, then serve
Drain excess oil, cut one roll diagonally to confirm the filling is hot, then serve.
Common mistakes
- Wet chicken filling tears the crepes; reduce it before rolling.
Tips
Remove each crepe as soon as it sets so it stays flexible for rolling.
