Galantine Ayam / Chicken Galantine With Sweet and Sour Sauce


In Indonesia, chicken galantine is well known as a Chinese food and you can find it easily is many of the restaurants that serve Chinese food. But when I did some research in the internet, I found out that some said that the name of the dish, which is “galantine”, was originally from French. It was a stuffed chicken dish originated from French. It was not only use chicken as the meat, but sometimes also beef and bacon. Well, I guess we’re talking about 2 almost the same bit not identical dishes. The way we make the dish and the sauce itself is different from what I read in the Western recipes. So is the Chinese food galantine dish inspired by the French dish or they are totally two different dishes but with the same name? I don’t know for sure. All I know it that this dish is delicious and my family really likes it a lot.

There are many ways of making galantine. There are many variations of the filling too. Some use chicken, others use beef or even pork. One version uses omelette to wrap the minced meat, other version adds cheese, quail eggs, and carrots into the fillings, and other version (which is what I cook usually) just uses minced chicken without any additional fillings. There are many different kind of sauce too. My recipe today might be the simplest one. I will post other variations later when I cook galantine again.

Galantine usually served with french fries, steam carrots, and steam green beans. For healthier reason, I also steam my potatoes and cut them in long cuts. The sauce is also very easy to make and goes well with my chicken galantine.

Here is the recipe and I also include the step by step of how to wrap and roll the minced chicken using baking parchment paper.



For Chicken Galantine:

  1. 450 gr chicken
  2. 1 tbsp salt
  3. 1/2 tsp nutmeg powder
  4. 3 garlic
  5. 3 eggs (I used kampong chicken eggs which were quite small, so I used 3 eggs)
  6. 3 tbsp of breadcrumbs
  7. 1/2 large onion, minced
  8. 8 celery stalks, minced
  9. Baking parchment paper or banana leaves
  10. oil for deep fried (optional)

For the Sauce

  1. 2 tbsp olive oil
  2. 1/2 large onion, minced
  3. 5 garlic, minced
  4. 1 tomato, minced
  5. 500 ml water
  6. 3 tbsp sugar
  7. 1/2 tsp salt
  8. 1/2 tsp nutmeg powder
  9. 5 tbsp tomato sauce
  10. 1 tbsp Worcester sauce / kecap inggris
  11. 1 tbsp sweet soy sauce
  12. 3 tbsp tapioca flour, mix with 100 ml of water and stir until there are no lumps

Vegetables as Side Dish:

  1. Carrots, cut into 2 x 0.5 cm
  2. Potatoes, french fries cut
  3. Lettuce


Making Chicken Galantine:

  1. In a food processor, process together chicken, salt, nutmeg powder, garlic, and egg until smooth and form a paste
  2. Transfer to a medium bowl
  3. Add breadcrumbs, minced large onion, and minced celery stalks to the bowl and mix together with a wooden spatula or a big spoon until everything is well combined
  4. Prepare baking parchment paper and cut into 30 x 30 cm to wrap the chicken. We will need 3 sheets of baking paper. Alternatively, you can use banana leaves to wrap the chicken
  5. Divide the mixture chicken in the bowl into 3 equal parts and wrap each part tightly in baking paperchicken-roll
  6. Prepare a steamer and wait until the water is boiled. Steam the chicken roll for 30 minutes then turn off the heat. Move the chicken roll into a plateimg_6268
  7. Keep it wrapped and cool to room temperature, then unwrap the chicken roll and prepare a wok with some oil for deep fryingimg_6269
  8. Deep fry the chicken just until it is slightly brownimg_6271
  9. Wait again until chicken roll is cool enough before slicing itgalantin-ayam1_fotor1

Making The Sauce

  1. Heat up a pan with 2 tbsp of olive oil
  2. Add minced garlic and stir fry until aromatic
  3. Add minced large onion and stir fry again until fragrant
  4. Add minced tomato, cook for about 3 minutes while stirring occasionally
  5. Add water, tomato sauce, sweet soy sauce, Worcester sauce, salt, nutmeg powder, and sugar
  6. After the sauce is boiled, taste it and add sugar if it’s too sour
  7. Add the mixture of tapioca flour and water (make sure there are no lumps) and give a quick stir
  8. Wait until the sauce is boiled and turn off the heat
  9. Transfer the sauce to a bowl


  1. Steam carrot and potatoes until cooked (alternatively, you can make french fries from the potatoes)
  2. Arrange slice chicken roll, lettuce, carrot, and potatoes in a serving plate
  3. Pour some tablespoon of sauce onto the plate and serve with extra sauce in a small bowl



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