Chilok Recipe Filled With Soup

Soaking in peanut sauce is not the only delicious way to enjoy the typical cilok (aci dicolok) of the flower city. Cilok in a bowl of savory broth is no less delicious. Especially if the cilok is also created with minced chicken stuffing. Looks more than just a snack, right .

Ingredients

• Wheat flour - 200 grams
• Farmer's sago flour - 200 grams
• Ebi, roasted and puree - 1 tbsp
• Garlic, minced - 2 cloves
• Green onions, thinly sliced ​​- 2 stalks
• Salt - 1 tsp
• Sugar - 1/2 tsp
• Pepper powder - 1/4 tsp
• Chicken broth - 400 ml
• Water, for boiling - to taste
• Stuffing:
• Chicken, minced - 50 grams
• Salt - a pinch
• Sugar - a pinch
• Broth:
• Chicken feet - 2 pieces
• Garlic, minced - 1 clove
• Salt - 2 tbsp
• Sugar - 1 tbsp
• Water - 2 liters
• Purchase ingredients and cooking utensils

Plans

• Gravy: In a saucepan, bring all the ingredients for the gravy over low heat until it boils. Correct the taste then turn off the heat. Set aside.
• Stuffing: In a bowl, combine all the filling ingredients and mix until smooth. Set aside.
• In a bowl, mix the flour, sago, and scallions. Stir well. Set aside.
• In a saucepan, bring the stock with the garlic, ebi, salt, sugar and pepper to a boil. Turn off the fire.
• Add the flour mixture to the cooking pot. Stir quickly until well blended. Turn on low heat again while continuing to stir the dough. When the dough is smooth and can be shaped, then turn off the heat and let it warm.
• Take a small amount of dough and then flatten it in the palm of your hand. Add chicken filling and round. Do it until the dough runs out.
• In a saucepan, bring a lot of water to a boil. Boil the cilok until they float and continue to boil for up to 10 minutes. Lift and drain.
• Ready to be served with a splash of broth.
• The broth can be made the day before and stored in the refrigerator.

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