Chicken Salami is one such product, which is used extensively in most of the chicken lovers family. Be it in breakfast or in evening snack, specially In sandwiches, pizzas or even in burgers. Market bought Salamis are fine in texture looks tempting but as we all know they contain preservativesâ€¦which makes it unhealthy. I decided to give it a try at home. Surfed the net and found few recipes. So here comes my 1st trial product. Its not that fine in texture as market bought but delicious and satisfying. I know the freshness of the ingredients I have used to make this. I am sure in my next trial it will be finer in texture too. Practice makes the man/women perfect. Since it was my 1st trial I made it in small quantity. If you want more just double the ration. It will work great.
Yield / Serves
Boneless Breast of chicken- 200 gms.
Black pepper corn crushed fresh- 1 tspn 1
Red chili flakes- 1 tspn(optional)
Garlic paste- 1 tblspn
Pink onion powder- 1 tspn(optional)
Lemon grass stem- 1(optional)
Salt to taste
Keep all the ingredients handy. Transfer to the kitchen top.
Mince the meat in a meat in a grinder or in food processor.Take out and beat it again to make a no grain fine mince. Put back in grinder along with all other ingredients except Lemon grass. Mince it to a fine mix.
Transfer to the kitchen top. Now roll the minced chicken to form a log. Take long piece of silver foil. Grease it so that the chicken does not stick to it.Now place the chicken log in the middle of the foil and roll it to with the foil.
Now twist both the ends so that those are locked properly like a toffee.
Lemon grass is course. It cannot get minced with chicken. So beat it to flat and put it over the rolled chicken. So that while steaming the flavor of the lemon grass is infused in the chicken. Now keep these in fridge for ½ hr.
Take a deep pan and boil enough water . Now put these packets in this boiling water. These packets should submerge in water. Put on the lid and let it cook for 30 mins. In medium heat. Change the side in once or twice in between.
Take off from fire and keep it covered till it cools down to room temperature. Now take the pkts out from water and keep it in strainer so that the extra water is rinsed. If any water has gone inside the folds , let it come out.
From the aroma you will know that it has been cooked. Do not open. Now refrigerate it for at for an hr.Unfold it the chicken salami log is ready. Slice it and serve as per your choice.
Note: There could be variations in seasoning. Peppery salami could be made with adding finely chopped bell peppers. Spicy salami with more of red chili flakes. Only black pepper Salami.Only Garlic Salami. There could be endless variations.
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