My big brother Fauzi 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’s Kak’mbang’s weight watcher’s version, with notes on Jun’s original recipe in [purple].
- 1 kg potatoes
- 20 whole shallots, peeled and thinly sliced
- 1 red onion, halved and thinly sliced
- 1 head garlic, cloves peeled and thinly sliced
- 1 whole chicken, cut into 8 pieces, OR 4 to 5 boneless chicken breasts
- 2 teaspoons ground white pepper
- 1 1/2 teaspoons salt
- 1/3 cup finely chopped green onions
- 1/4 cup finely chopped celery leaves (daun sup)
- 3 eggs, lightly beaten
- Oil for frying
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. [Peel and thinly slice the potatoes. Heat 2 cups of oil over medium heat, and fry the potato slices, just enough to cook through but not crisp. Process in a food processor, or pound with a mortar and pestle, until smooth.]
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. [Heat 2 cups of cooking oil for frying.]
Bring a pot of salted water to a boil and add the chicken. Cook uncovered, until chicken is tender and almost all the water evaporates. Remove from heat. Using a pair of tongs, remove the chicken meat from its bones to make 5 generous cups. [In the same frying pan fry the chicken, until cooked through but not crisp. Reserve the oil.]
In a food processor or using a mortar and pestle, process or pound the shredded chicken, fried onions, shallots and garlic, until finely ground.
In a large bowl, add the potatoes, the chicken mixture, white pepper, salt, green onions, celery leaves, and 2 tablespoons of the reserved frying oil. Stir to combine. [Add up to 1/2 cup of the reserved frying oil.]
Using your hands, roll heaped tablespoonfuls of the potato mixture into balls, and flatten slightly with your palms. 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. [Add 2 to 3 inches of oil to the pan and deep fry the bergedil until golden.]
Serve as an accompaniment with rice, or in noodle soups. You can also store the bergedil in a container and fry in different batches.