CHICKEN-HAM-SALAD

Following queries by Jenn and the unamed-yet friend at Food to Make you Miss your Plane about the Missus’ chicken Ham included in some of my bentoes, I decided to do some personal research (complemented by some comments from the Missus who is very cagey about her own recipes!).

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Now, the following recipe is for Chicken Ham in the shape of a “ham”.
Natyrally, you can, like the Missus keep the original shape of the chicken breast.

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You can slice or shred the chicken as shown above in the combination chicken/avocado salad. Variations are almost endless!

Ingredients:
-One large chicken breast: 250g
-Sugar: 1 large tablespoon
-Coarse salt-black pepper mixture: 1 large tablespoon

Recipe:

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Get rid of all skin and fat.
“Puncure” chicken shallowly on both sides.

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Sprinkle sugar on both sides and

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throughly brush it in on both sides.

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repeat procedure with coarse salt-black pepper mixture.
Water will start oozing out.

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Tightly seal inside zip-lock type vinyl envelope and leave it 48 hours inside the fridge (Get as much air out as possible before sealing!).

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After the first 24 hours inside the fridge, throw out the water that has accumulated, reseal and put back inside the fridge.

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That’s how it looks when you take it out of the fridge after 48 hours.

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Take chicken ou, clean lightly with running water, and then let it rest in clear water for 30 minutes to get rid of the excess salt.

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Take out of water and carefully get the chicken rid of water with kitchen paper.

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“Roll” the chicken breast into a “hm” shape and secure it with a wooden toothpick 8avoid any contact with naked metal!).

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Bind the chicken with cooking thread tightly until you have attained a ham shape. Take toothpick out and discard.

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Wrap tightly into cellophane paper.

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Wrap into foil paper twice.
Note: the Missus does not wrap it into anthing and just lowly directly boil the chicken into chicken bouillon.

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In a big enough pan bring water to boil.

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Put the foil paper-wrapped chicken inside water and switch off fire.

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Cover with lid and leave it as it it is for 7~8 hours.
Take chicken out with its foil paper and let it rest inside fridge for 24 hours.
Note: The Missus will put the chicken and the whole broth inside a Tupperware box before puttin it inside the fridge.

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Get Chicken ham out. Discard foil paper and thread.

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Cut it to your liking.

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Serve.
That is when the fun starts!
Great as salads, in sandwiches and of course bentoes!

Note: The Missus sometimes, as an extra last step, smokes the whole chicken in green tea leaves!

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