Indonesian Style Chicken Galantine

As I googled chicken galantine, I learn that galantine is a French dish; de-boned stuffed meat (usually poultry) that is poached then served cold. Now, this is quite different to the chicken galantine we have in Indonesia. I am not sure what is the source of my recipe below, it was in my recipe book from years ago and unfortunately back then I had not understood the concept of acknowledging the sources 🙁 So, to whoever created this recipe originally, thank you!


Chicken Galantine:

  • 500 gr minced chicken
  • 6 tablespoons of bread crumb
  • 2 eggs
  • 3 cloves of garlic, finely chopped
  • 1/2 teaspoon of ground nutmeg
  • 2 tablespoons of milk powder
  • salt, pepper and sugar to taste

Mix all ingredient in a bowl until well combined. Place a few tablespoons of the mix into a sheet of aluminium foil and roll into a log shaped, secure both ends well.

Steam the galantine rolls for about 25 minutes and let it cool before peel off the foil.

Slice each roll into 1.5 cm slices then pan-fried them with butter to give them a bit of colour.

And it’s ready to serve with sauce and condiments.



  • half onion, thinly sliced
  • 3 cloves of garlic, finely chopped
  • 3 tablespoons of tomato sauce
  • 1 tablespoon of Worcestershire sauce
  • 1 tablespoon of sweet soy sauce
  • 1 tablespoon of soy sauce
  • 1 tablespoon of maize flour, mix well with little bit of water
  • water, as needed
  • salt, pepper and sugar to taste

Saute the onion and garlic with butter until fragrant.

Then add in all sauces above, salt, sugar and pepper; mix and let it boil then add the maize flour mixture to thicken the sauce.



Usually Indonesian style chicken galantine is served together with some steamed vegetables, such as carrots, green bean, broccoli and lettuce leaves. On top of that, french fries often accompany this dish.


Overall this is a good recipe to keep and also make a good lunch box. But, there certainly some variations to make it more special, for example by stuffing some cheese pieces in the middle of the roll; or wrap them with prosciutto or bacon before pan frying them. It will definitely make these tastier and I shall try them next time 🙂


Packed for lunch box




2 thoughts on “Indonesian Style Chicken Galantine

  1. Great recipes. This one has at least three different types of starch, a bit tough on digestion. One, or at most, two in a sitting keeps the G.I. happy. =)

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