Weekend Cooking: Jun’s Chicken Bergedil
17 Oct 2014

Weekend Cooking: Jun’s Chicken Bergedil

17 Oct 2014

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

2014-09-22 15.04.15Place 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.  2014-09-22 15.25.05[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.]

2014-09-22 15.21.46

2014-09-22 15.16.01Bring 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.  2014-09-22 15.33.04Using 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.]

2014-09-22 17.00.39Using 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.

Leave a comment
More Posts

Leave a Reply