📝 About This Recipe
A crown jewel of Kristang festive tables, this Eurasian Galantina is a magnificent fusion of Portuguese technique and Southeast Asian aromatics. Unlike the cold French ballotine, the Malacca version is a warm, savory masterpiece featuring a deboned chicken stuffed with a rich blend of minced meats, liver, and warm spices like nutmeg and cinnamon. It represents the soul of the Portuguese Settlement—a sophisticated, labor-of-love dish that bridges the gap between European tradition and the vibrant spices of the Malay Peninsula.
🥗 Ingredients
The Poultry
- 1.8 - 2 kg Whole Chicken (Intact skin, deboned completely except for wings and drumstick ends)
- to taste Salt and White Pepper (For seasoning the cavity)
- 1 tablespoon Brandy or Sherry (To rub inside the chicken)
The Savory Stuffing
- 500 g Minced Pork or Chicken (High fat content preferred for moisture)
- 100 g Chicken Livers (Finely chopped or pureed)
- 100 g Smoked Ham (Finely diced)
- 3-4 pieces Hard-boiled Eggs (Peeled, kept whole)
- 1/2 cup Breadcrumbs (Panko or fresh)
- 1 Large Onion (Finely minced)
- 4 cloves Garlic (Minced)
Spices and Binder
- 1/2 teaspoon Ground Nutmeg
- 1/4 teaspoon Ground Cinnamon
- 1 large Egg (Lightly beaten)
- 1 tablespoon Worcestershire Sauce
For the Roast and Glaze
- 50 g Butter (Softened)
- 1 tablespoon Honey (To mix with butter for the skin)
👨🍳 Instructions
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1
Start by deboning the chicken. Using a sharp boning knife, remove the carcass while keeping the skin and flesh intact. Leave the wing tips and the ends of the drumsticks for structural integrity. Rub the inside with salt, pepper, and brandy.
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2
In a large mixing bowl, combine the minced meat, chopped chicken livers, and diced ham. The liver is essential for the authentic Eurasian depth of flavor.
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3
Add the minced onion, garlic, breadcrumbs, nutmeg, cinnamon, and Worcestershire sauce to the meat mixture. Season generously with salt and white pepper.
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4
Add the beaten egg to the mixture and mix thoroughly by hand until the stuffing becomes slightly tacky and well-incorporated.
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5
Lay the deboned chicken flat on a clean surface, skin-side down. Spread a layer of the meat stuffing over the center.
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6
Place the whole hard-boiled eggs in a row down the center of the stuffing. This creates the signature 'eye' effect when the Galantina is sliced.
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7
Cover the eggs with the remaining stuffing, then pull the chicken skin and flesh together to enclose the filling. Use a needle and kitchen twine to sew the chicken shut securely.
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8
Reshape the chicken into its natural form and tie the legs and wings close to the body with butcher's twine.
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9
Preheat your oven to 180°C (350°F). Place the chicken on a roasting rack in a pan. Rub the skin with the softened butter and honey mixture.
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10
Roast for 75-90 minutes. Baste the chicken every 20 minutes with the juices from the pan to ensure a deep golden-brown, crispy skin.
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11
Check the internal temperature of the stuffing; it should reach 74°C (165°F). If the skin browns too quickly, tent loosely with foil.
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12
Once cooked, remove from the oven and let it rest for at least 20-30 minutes. This is crucial for the stuffing to set so it can be sliced cleanly.
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13
Remove the twine and stitches carefully before carving into thick, beautiful rounds.
💡 Chef's Tips
Ask your butcher to debone the chicken for you if you are not confident, but ensure they keep the skin whole. Do not overstuff the chicken, as the skin may tear when the meat expands during cooking. For the best flavor, prepare the stuffing a day in advance to let the spices meld. Always use white pepper instead of black to maintain the traditional Kristang flavor profile. If you prefer a firmer texture, you can wrap the stuffed chicken tightly in muslin cloth and poach it before roasting.
🍽️ Serving Suggestions
Serve with a side of 'Seybak' (Eurasian salad) or simple roasted potatoes. Pair with a spicy, vinegary chili sauce or a traditional Giblet Gravy. A glass of chilled dry white wine or a light Sherry complements the nutmeg notes perfectly. Serve alongside 'Nasi Minyak' (Ghee Rice) for a truly festive Eurasian feast. Enjoy any leftovers cold in a sandwich with a smear of sharp English mustard.