Chicken Salami…..Home Style

 

This is one thing which is used  extensively in  my family. Be it  in breakfast or in evening snack, specially  In sandwiches, pizzas or even in burgers. Market bought products are fine in texture looks tempting but as we all know they contain preservatives…which makes it unhealthy.  I decided to give it a try at home. Surfed the net and found few recipes. So here comes my 1^st 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 1^st trial I made it in small quantity.

Ingredients:

1. Boneless Breast of chicken- 200 gms.
2. Black pepper corn crushed fresh- 1 tspn
3. Red chili flakes- 1 tspn(optional)
4. Garlic paste- 1 tblspn
5. Pink onion powder- 1 tspn(optional)
6. Egg-1
7. Lemon grass stem- 1
8. Salt to taste

Method:

Mince the chicken in a meat grinder. Take out and beat it again to make a no grain fine mince. Put back in grinder along with the spices and egg, except lemon grass. Grind it so that the spices are mixed well.

Transfer to  the kitchen top. Now roll the minced chicken to form a log.

Take silver long foil then fold it from the middle. Brush it with very little oil to 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.

Lemon grass is course. It cannot get minced with chicken. So beat it 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 flavor 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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