Chicken Bergedil Recipe

My big brother once had an Indonesian helper named Jun, and she makes absolutely *amazing* chicken bergedil.  Luckily Kak’mbang learned the recipe from her, although when she makes them at home, she makes a (way) healthier version, which are still delicious nonetheless.  Here I’m sharing two versions, my own version using an air fryer and a healthier take on Jun’s original recipe, and Kak’mbang’s extra healthy version.

Even though both versions try to use alternative methods for preparing the bergedil to avoid deep frying, the finishing step still needs to be done the usual way. Our version of bergedil is shallow fried using a lot less oil, but the results are still yummy. This recipe makes a pretty big batch, so I usually freeze the extra bergedil in a single layer on a tray for about 2 hours, before transferring them into a large ziploc bag.

Bergedil is supposed to be eaten as a topping for soto or noodle soup dishes, but since we made these ourselves, there’s no one to stop us from just frying a dozen or so for an afternoon snack. Try them out!

Ingredients

• 1 kg potatoes
• 20 whole shallots, peeled and thinly sliced
• 1 red onion, peeled, halved and thinly sliced
• 1 head garlic, cloves peeled and thinly sliced
• 1 whole chicken, cut into 8 pieces, OR 7 to 8 whole chicken legs
• 2 teaspoons ground white pepper
• 2 teaspoons chicken stock powder
• 1 1/2 teaspoons salt
• 1/3 cup (about 15 grams) finely chopped green onions
• 1/4 cup (about 25 grams) finely chopped celery leaves
• 3 eggs, lightly beaten
• 1/2 teaspoon Cukup Rasa seasoning, or your favorite all-in-one seasoning powder
• Oil for frying

Prepping the potatoes

First, prepare the potatoes. Peel and cut the potatoes into ¼-inch slices. Add enough cold water to cover and let soak, 15 to 30 minutes.

Drain the potatoes and pat dry using paper towels.

Drizzle with 2 tablespoons oil or fat, and toss to coat.

Arrange the potatoes in a single layer in your air fryer basket.

Air fry at 195 degrees C, shaking the basket every 5 minutes, 12 to 15 minutes.

Alternatively, place the potatoes in a large pot over high heat.  Add enough water to cover the potatoes, and bring to a boil.  Reduce the heat, cover and cook until all the liquid has evaporated.  When cool enough to handle, peel the potatoes.  

In a large bowl, mash the potatoes until smooth. Set aside.  

The onions

Next, prepare the onions. Pat dry the onions using paper towels. Add 2 tablespoons of oil or fat, and toss to coat evenly.

Air fry the onions at 150 degrees C, shaking the basket every 5 minutes, 10 minutes. Reduce the temperature to 120 degrees C and continue frying in 5-minute intervals, until crispy and golden. Set aside.

Alternatively, in a large frying pan, heat 1/2 cup of cooking oil over medium high heat.  Fry the onions, shallots and garlic, until crisp and golden yellow in colour.  Drain on paper towels, and reserve the oil.

Crush the fried onions and mash into the potatoes.

The Chicken

Now, prepare the chicken. In your air fryer basket, arrange the chicken pieces in a single layer, leaving some space in between.

Air fry at 200 degrees C, flipping once midway through, 25 minutes. The chicken should come out juicy and tender.  Remove from the air fryer and let rest, 5 minutes. Reserve the oil and juices.

Alternatively, in a large pot, add 4 cups of water and 1 tablespoon salt. Bring to a boil and add the chicken.  Cook uncovered, until chicken is tender and almost all the water evaporates, 20 minutes.  

Remove from heat.  Using a pair of tongs, remove the chicken meat from its bones to make 5 generous cups, about 750 grams.  

In a food processor or using a mortar and pestle, process or pound the shredded chicken, until finely ground.

Putting it all together

In a large bowl, to the potatoes and onions, add the chicken, white pepper, chicken powder, salt, green onions, celery leaves, and 3 tablespoons of the reserved frying oil if any, or cooking oil.  

Using your hands, mash and knead to combine.  Adjust seasoning to taste.

Using your hands, roll heaped tablespoonfuls of the potato mixture into balls, about 30 grams each, and flatten slightly with your palms.  At this point, you can freeze the bergedil stored in a freezer-safe container for later use.

In a small bowl, add the eggs and seasoning powder, and lightly beat until thoroughly combined.

In a frying pan or griddle over medium high heat, add the reserved frying oil, plus enough oil to reach 1/2 inch deep in the pan.  

Dip the potato balls in the beaten eggs, and gently drop into the hot oil.  

Fry until golden brown, 2 to 3 minutes on each side.  Drain on paper towels.

Serve as an accompaniment with rice, or in noodle soups.